Classic Potato Salad
by Trine Hahnemann
Potato salad in summer, made with new potatoes, is a favourite among most people in Scandinavia. I like new potatoes and eat them often during the season. If they are newly dug, I don’t need anything with them other than some salted butter and dill – a sublime meal, but here I have used them in a more elaborate way. There is traditional Danish recipe for warm potato salad just with cooked onions and vinegar, which is quite sweet, and this is my modern version of it.
600g/1lb 5oz new potatoes, such as Jersey royals, unpeeled
2 sweetcorn cobs
1 small red onion
3 Tbsp white wine vinegar
50g/1 3/4oz mustard leaves
1 small bunch of basil, leaves only
For the dressing
4 Tbsp white wine vinegar
2 Tbsp Mayonnaise
4 Tbsp chopped dill
2 Tbsp crème fraîche
2 Tbsp capers, chopped
Sea salt and freshly ground
Mix all the ingredients for the dressing together, with salt and pepper to taste, and set aside.
Wash the potatoes and slice them. Cook in boiling, salted water for 5–8 minutes or until tender but still holding their shape.
While the potatoes are boiling, slice the kernels off the sweetcorn cobs by cutting vertically down each side of the cobs so all the kernels fall off. Thinly slice the onion into rings. Put the corn kernels in a pan with the onion slices and vinegar and boil for 2–3 minutes.
Drain the potatoes. While they’re still warm, mix with the red onion and corn kernels, then mix in the dressing. Finally, mix in the mustard and basil leaves. Serve right away while still warm.
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Reprinted from Scandinavian Comfort Food by Trine Hahnemann. Copyright 2017 Quadrille Publishing. Photography by Columbus Leth.
Categories: Potato Comfort Food Picnic Spring Summer
Tags: new potatoes sweet corn cobs mustard leaves basil
Yield: Serves 4