Scandinavian Potato Salad with Smoked Salmon

My grandmother, Astrid, made the most incredible potato salad. It wasn’t the gloppy, overly sweet kind you find at some summer barbecues. Hers was vibrant, fresh, and always seemed to disappear the fastest at our Midsummer celebrations. While she kept her exact recipe a closely guarded secret, I remember hints of dill, the subtle tang of vinegar, and the unmistakable richness of smoked salmon. This recipe reminds me of her, a taste of her love that I hope to share with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: Gluten-Free

Ingredients

• 2 lbs red potatoes
• ½ lb green beans, trimmed and sliced diagonally
• 1 tablespoon white wine vinegar
• 1 teaspoon liquid honey
• 1 tablespoon whole grain Dijon mustard
• ¼ cup mayonnaise, style dressing
• ¼ cup extra virgin olive oil
• 400 g smoked salmon, strips
• ¼ cup chopped fresh parsley
• 1 bunch green onion, sliced
• Salt and pepper, to taste

Equipment Needed

• Large pot or steamer basket
• Large bowl
• Whisk
• Cutting board
• Knife

Instructions

1. Begin by preparing the potatoes. Cut them into wedges, ensuring they are roughly the same size for even cooking.
2. Place the potato wedges in a large pot fitted with a steamer basket. Add enough water to reach just below the basket. Alternatively, you can boil the potatoes directly in water, but steaming preserves more of their nutrients and flavor.
3. Steam the potatoes until they are fork-tender, approximately 18 minutes.
4. While the potatoes are steaming, prepare the green beans. Trim the ends and slice them diagonally into bite-sized pieces.
5. During the last 2 minutes of cooking the potatoes, add the green beans to the steamer basket. This ensures they are cooked but still retain a slight crispness.
6. Once the potatoes and green beans are cooked, remove them from the heat and let them cool to room temperature. This is important to prevent the mayonnaise-based dressing from separating.
7. While the potatoes and green beans are cooling, prepare the dressing. In a large bowl, whisk together the white wine vinegar, liquid honey, whole grain Dijon mustard, mayonnaise, and extra virgin olive oil. Whisk vigorously until the dressing is smooth and emulsified.
8. Roughly cut the smoked salmon into chunks. It is better to have larger pieces so that they do not disintegrate during the tossing stage.
9. Once the potatoes and green beans have cooled, add them to the bowl with the dressing, along with the chopped smoked salmon, fresh parsley, and sliced green onions.
10. Toss the salad gently to combine all the ingredients. Be careful not to overmix, as this can cause the potatoes to break down and the smoked salmon to fall apart.
11. Season the salad to taste with salt and pepper. Remember that the smoked salmon is already quite salty, so add salt sparingly.
12. You can serve the salad immediately while it is still slightly warm, or you can refrigerate it to serve chilled. Chilling the salad allows the flavors to meld together even more.

Expert Tips & Tricks

• For a more intense Dijon flavor, use a coarse-ground Dijon mustard.
• If you don’t have maple pepper flavored smoked salmon, plain smoked salmon works just fine. You can also add a pinch of red pepper flakes to the dressing for a little heat.
• To prevent the potatoes from becoming waterlogged, avoid overcooking them. They should be tender but still hold their shape.
• If you prefer a tangier salad, add a splash more white wine vinegar to the dressing.
• Make this ahead! The flavors meld beautifully after a few hours in the fridge.

Serving & Storage Suggestions

This Scandinavian potato salad is a wonderful side dish for grilled fish, chicken, or sausages. It also pairs perfectly with a simple green salad and crusty bread.

To store leftovers, transfer the salad to an airtight container and refrigerate. It will keep for up to 3 days. Note that the texture of the potatoes may change slightly during storage. I do not recommend freezing potato salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	329 kcal	–
Calories from Fat	139 g	43%
Total Fat	15.5 g	23%
Saturated Fat	2.4 g	12%
Cholesterol	17.9 mg	5%
Sodium	636.4 mg	26%
Total Carbohydrate	31.9 g	10%
Dietary Fiber	4.5 g	18%
Sugars	4.2 g	–
Protein	16.4 g	32%

Variations & Substitutions

• Vegan Variation: Substitute the mayonnaise with a vegan mayonnaise alternative and omit the smoked salmon. Consider adding marinated artichoke hearts or capers for a similar salty flavor.
• Herb Variations: Experiment with different fresh herbs, such as dill, chives, or tarragon, in addition to or instead of parsley.
• Vinegar Variations: If you don’t have white wine vinegar, apple cider vinegar or lemon juice can be used as a substitute.
• Potato Variations: While red potatoes are preferred for their waxy texture, other types of potatoes, such as Yukon Gold or fingerling potatoes, can also be used.

FAQs (Frequently Asked Questions)

Q: Can I make this potato salad ahead of time?
A: Yes, potato salad is often better when made ahead of time, as the flavors have a chance to meld together. Prepare the salad up to 24 hours in advance and store it in the refrigerator.

Q: Can I use regular mayonnaise instead of “style dressing?”
A: Yes, you can use regular mayonnaise. However, “style dressing” often has a slightly tangier flavor profile, which complements the other ingredients well.

Q: What if I don’t like smoked salmon?
A: If you don’t enjoy smoked salmon, you can omit it altogether or substitute it with another protein, such as cooked shrimp or flaked tuna.

Q: How do I prevent the potatoes from getting mushy?
A: Avoid overcooking the potatoes. They should be fork-tender but still hold their shape. Steaming instead of boiling can also help prevent them from becoming waterlogged.

Q: Can I add other vegetables to the salad?
A: Absolutely! Feel free to add other vegetables, such as thinly sliced radishes, cucumbers, or bell peppers, to the salad for added flavor and texture.

Final Thoughts

This Scandinavian Potato Salad is more than just a side dish; it’s a taste of tradition, a celebration of simple ingredients, and a reminder of cherished memories. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and substitutions to create a potato salad that perfectly suits your taste. And please, let me know what you think! Share your creations and feedback – I’d love to hear how you make this recipe your own. Skål!