New Baby Potato Salad with dill

My neighbor gave me some fresh dill and it brought back memories of midsummer in Sweden. Mid June, summer has finally arrived and everyone was out taking in all the sun they can get. After the cold dark days of winter, any sun was welcome. My first midsummer day in Sweden, 25 years ago, brings back memories of people dressed in their traditional clothes, girls and women wearing flower wreaths. Everyone dancing around the midsummer pole and singing sma grödarna (small frogs) pretending to be little frogs and then piglets and so on. My son learnt it in daycare so we knew the song too. I found this youtube video Stalls selling pancakes with lingonberry jam and other goodies including beers and snaps. Everybody enjoying the sun and a festive feel in the air. We were invited to a friend’s summer house for lunch where they served herring, smoked salmon and potato salad. For dessert it was strawberries with cream and a jordgubbstarta (a sponge cake layered with fresh strawberries and whipped cream).

Here is a recipe for the potato salad. In a more traditional swedish potato salad, you would add

Potato salad with dill and dijon mustard vinaigrette


  • 2 pounds (1 kg) new baby potatoes
  • 1 red onions, chopped or sliced thinly
  • 1/4 cup chopped fresh dill or chives
  • 3 tbsp olive oil
  • 2 tbsp dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • salt and pepper to taste
  • a sprinkle of chilli flakes (optional)


  • Wash and boil potatoes (do not overcook), peel, cut into half
  • Add red onions
  • Make the dressing by mixing well the olive oil, mustard, vinegar, honey, salt, pepper and chilli flakes.
  • Pour over warm potatoes
  • Add dill or chives.
  • Mix, taste for salt, season if required
  • Serve

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