Swedish Midsommar Potato Salad

Since there is some Swedish in our ancestral lines Bruce and I like to make some traditional Swedish dishes throughout the year. This version of the traditional Swedish potato salad is served during Midsommar festivities and uses Nasturtium leaves and flowers as its focal flavors. Nasturtium is just starting to flower during mid June in our gardens and it made sense to finally try out this potato salad. Nasturtium has edible leaves that have a slight peppery taste and edible flowers that are bright orange, yellow and red. Because it is an annual we have to plant this every year. I love Monet’s garden in Giverny and down the grande alley the Nasturtium overflow into the garden paths. This year I planted Alaska Nasturtium {Tropaeolum majus Nasturtium} in the gardens. The leaves of this variety are variegated from dark green to light yellowish green. The leaves have a light peppery taste to them. You can find them in containers and in the edges of our gardens. 

We are planning on serving this side dish with smoked salmon with a creamy dill sauce made from creme fraiche and dill from our garden. 

Swedish Midsommar Potato Salad

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Salad, Side Dish

Cuisine Swedish

Ingredients

  

• 1 ½ lbs Small New Potatoes or Small Red Potatos Skins on and Cleaned1 ½ lbs Small New Potatoes or Small Red Potatos Skins on and Cleaned
• 1/4 cup Small Onion1/4 cup Small Onion
• 2 tbsp White Wine Vinegar2 tbsp White Wine Vinegar
• 1 tbsp Lars Sweet & Mild Mustard1 tbsp Lars Sweet & Mild Mustard
• 2 tbsp Chopped Dill Pickles2 tbsp Chopped Dill Pickles
• 1-2 tbsp Dill Depending on your love for Dill1-2 tbsp Dill Depending on your love for Dill
• 1/3 cup Borsari Olive Oil1/3 cup Borsari Olive Oil
• 6-8 Nasturtium Leaves6-8 Nasturtium Leaves
• 3-4 Nasturtium Flowers3-4 Nasturtium Flowers
• Salt & Pepper to tasteSalt & Pepper to taste

Instructions

 

• Clean the potatoes and leave the skin on. Place potatoes in a stock pot to boil for 20-25 minutes or until tender.
  Clean the potatoes and leave the skin on. Place potatoes in a stock pot to boil for 20-25 minutes or until tender.
• Thinly slice pickles and onion. Chop up Nasturtium Leaves and Dill. Place in a bowl.
  Thinly slice pickles and onion. Chop up Nasturtium Leaves and Dill. Place in a bowl.
• Make a vinaigrette with the White Wine Vinegar, Mustard and the Olive Oil. You may use a food processor or simply add ingredients into a bell jar and shake vigorously.
  Make a vinaigrette with the White Wine Vinegar, Mustard and the Olive Oil. You may use a food processor or simply add ingredients into a bell jar and shake vigorously.
• Once potatoes are tender let cool and chop into bite size pieces and place with your bowl of pickles and onion mixture.
  Once potatoes are tender let cool and chop into bite size pieces and place with your bowl of pickles and onion mixture.
• Drizzle vinaigrette over the salad and toss to incorporate. Decorate the top with Nasturtium flowers.
  Drizzle vinaigrette over the salad and toss to incorporate. Decorate the top with Nasturtium flowers.

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Favorite Finds

This recipe is based on the cookbook below…

Borsari Olive Oil

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Lars Sweet & Mild Mustard

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Smorgasbord

The Art of Swedish Breads and Savory Treats by Johanna Kindvall.

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