Scrumptious Swedish Potato Salad Recipe

Scrumptious Swedish Potato Salad Recipe

This bright Swedish Potato Salad will become a summertime staple for good reason. Prepared with tender potatoes and ultra creamy dressing.

Course Side Dish

Cuisine International, Sweden

Prep Time 15

Cook Time 18

Chill Time 2

Total Time 35

Servings People

Calories 258kcal

Author Savory Thoughts

Equipment

Saucepan

Ingredients

2 Large Russet Potatoes Peeled and cut into cubes
4 Cups Water
1 Cup Sour Cream
¼ Cup Vegan Dressing & Spread
2 Tbsp. Dijon Mustard
1 Tsp. Salt
½ Tsp. Black Pepper
¼ Cup Dried Chives
¼ Cup Sliced Leeks
Fresh Chopped Dill Optional

Instructions

Prep the ingredients & Cook: Peel the potatoes, then cut into cubes. Next, place the potatoes in a bowl filled with water and set it aside.
Slice the leeks and place the leeks in a separate bowl filled with cold water to keep them fresh until you are ready to use them.
In a medium size saucepan, add the potatoes and 4 cups of water and cook for 18 minutes. Be sure to not overcook the potatoes as you do not want it to be mushy.
Test the potatoes by piercing them with a fork to ensure they’re tender throughout but not falling apart. Once the potatoes are cooked, drain the potatoes and allow the potatoes to cool.
Prepare the dressing: In a large bowl, add the sour cream and vegan dressing. Then add the Dijon mustard, salt and pepper, chives and leeks. Mix well to combine.
Add the lukewarm / cooled potatoes to the dressing. Mix well.
Chill: After mixing, cover the salad with aluminum foil or plastic wrap and refrigerate the for 2 hours before serving. This will allow the flavors to combine.
Serve cold top with fresh dill (optional).

Video

Notes

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Calories are estimated per serving.

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Nutrition