New Potato Salad

New Potato Salad Recipe from Scandinavia

Region / culture: Scandinavia | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

New Potato Salad is a refreshing and flavorful dish that is perfect for summer gatherings or as a side dish for any meal. This salad features tender new potatoes, tangy pickled beets, and a zesty dressing that will tantalize your taste buds.

History

Potato salad has been a popular dish for centuries, with variations found in many different cultures around the world. The addition of pickled beets to this recipe gives it a unique twist and adds a burst of color and flavor.

Ingredients

2 lb (907 g) of tiny new potatoes (do not peel)
2 tbsp of minced onions
2 tbsp of minced parsley
1 jar (16 oz or 454 g) of pickled beets, drained and diced
2 tbsp of chopped chives
2 tbsp of wine vinegar
6 tbsp of salad oil
1 tsp of salt
0.25 tsp of pepper

How to prepare

Cook the potatoes in boiling water for 20–25 minutes, until they are tender.
Allow the potatoes to cool, then slice them thickly.
In the bottom of a salad bowl, place the potatoes, onions, and parsley.
Top the salad with diced beets and chopped chives.
In a separate bowl, mix together vinegar, oil, salt, and pepper.
Pour the dressing over the salad.
Cover the salad and chill it for 2–3 hours before serving.

Variations

Add in some crumbled feta cheese for a tangy twist.
Swap out the pickled beets for roasted red peppers for a different flavor profile.
Mix in some cooked bacon or ham for added protein.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are just tender, as overcooking can result in a mushy texture.

- Chilling the salad for a few hours before serving allows the flavors to meld together and enhances the overall taste.

- Feel free to customize this recipe by adding in your favorite herbs or vegetables for a personal touch.

Serving Suggestions

This New Potato Salad pairs well with grilled meats, sandwiches, or as a standalone dish for a light lunch.

Cooking Techniques

Boiling the potatoes until tender and then chilling the salad allows the flavors to develop and meld together for a delicious dish.

Ingredient Substitutions

If you don't have pickled beets on hand, you can use roasted beets or canned beets as a substitute.

Make Ahead Tips

This salad can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the salad with additional chopped chives or parsley for a pop of color and freshness.

Pairing Recommendations

Serve this New Potato Salad alongside grilled chicken, steak, or fish for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Each serving of this New Potato Salad contains approximately 250 calories.

Carbohydrates

Each serving of this New Potato Salad contains approximately 30 grams of carbohydrates.

Fats

This salad is relatively low in fat, with each serving containing around 10 grams of fat.

Proteins

There are about 3 grams of protein in each serving of this potato salad.

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and fiber, while beets are rich in folate, manganese, and iron.

Alergens

This recipe contains no common allergens, but be sure to check the ingredients list for any potential allergens.

Summary

Overall, this potato salad is a nutritious and delicious side dish that is perfect for any occasion.

Summary

This New Potato Salad is a simple yet flavorful dish that is sure to be a hit at your next gathering. With its vibrant colors and fresh ingredients, it is a perfect addition to any meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day, and I was visiting my dear friend Martha in her cozy country kitchen. She had just made a fresh batch of new potato salad, and the aroma wafting from the bowl was simply irresistible.

Martha was a master in the kitchen, always whipping up delicious dishes with ease and grace. She learned to cook from her mother, who in turn learned from her mother, and so on. The recipe for this new potato salad had been passed down through generations, each one adding their own special touch along the way.

As I watched Martha mix the cooked potatoes with creamy mayonnaise, tangy mustard, and crisp celery, I knew I had to learn how to make it myself. The flavors were so bright and fresh, a perfect complement to any summer meal.

I asked Martha to teach me her secret recipe, and she happily obliged. She walked me through each step, explaining the importance of using the freshest ingredients and not skimping on the seasonings. It was a labor of love, she said, and it showed in every bite.

The key to making the perfect new potato salad, Martha told me, was in the potatoes themselves. They had to be new potatoes, small and waxy, with thin skins that could easily be left on. Martha preferred to boil them whole, just until they were fork-tender, then let them cool before cutting them into bite-sized pieces.

Next came the dressing. Martha used a simple combination of mayonnaise, mustard, vinegar, and a touch of sugar. She said the secret ingredient was a dash of celery salt, which added a subtle depth of flavor that set her potato salad apart from the rest.

As I continued to watch and learn, Martha shared stories of her own grandmother, who used to make this potato salad for family gatherings and picnics. It was a dish that brought people together, she said, a taste of home that could comfort and nourish the soul.

After the salad was mixed and chilled, Martha and I sat down to enjoy it together. The flavors were even better than I had imagined, each bite bursting with creamy goodness and a hint of tangy sweetness. It was a dish that spoke of tradition and love, a connection to the past that I was grateful to have inherited.

From that day on, I made Martha's new potato salad whenever I could. It became a staple at family gatherings and potlucks, a dish that always received rave reviews and requests for the recipe. I took pride in knowing that I was carrying on a culinary tradition that had been passed down through generations, honoring the memory of those who had come before me.

As the years went by, I continued to experiment with Martha's recipe, adding my own twists and tweaks to make it my own. I tried different herbs and spices, swapped out the mayonnaise for Greek yogurt, and even threw in some crispy bacon for a savory kick.

But no matter how I changed it up, Martha's new potato salad remained a constant in my kitchen. It was a dish that spoke of friendship and tradition, a reminder of the joy that can be found in a simple meal shared with loved ones.

And so, as I sit here now, writing this story for you, I can't help but smile at the memories that flood back. The warm summer days in Martha's kitchen, the laughter and love that filled the air, the delicious new potato salad that brought us all together.

I hope that you will try this recipe for yourself, dear family. Let it be a taste of the past, a connection to our roots, a reminder of the bonds that hold us together. And may it bring you as much joy and comfort as it has brought me over the years.

With love and blessings,

Grandma