Description
A creamy and vibrant Norwegian new potato salad with crunchy vegetables, dill, and a zesty mustard dressing, perfect for BBQs and gatherings.
Ingredients
Scale
- 1 1/2 lbs (680 g) new potatoes
- 2–3 large pickles (finely chopped)
- 1/4 cup (70 mL) juice from jarred pickles
- 4–5 scallions (sliced thinly)
- 1/2 small red onion (finely chopped)
- 2 celery stalks (finely diced)
- 2 tbsp vegan mayo or sour cream
- 2 tbsp stone-ground mustard
- Juice from 1 lemon
- A handful of fresh dill or parsley (finely chopped)
- Salt and pepper to taste
Instructions
- Peel and boil the new potatoes until they soften but still offer slight resistance when pierced with a knife. Drain and let cool completely.
- Dice the cooled potatoes into 1-inch cubes.
- In a mixing bowl, combine diced potatoes, chopped pickles, pickle juice, scallions, red onion, and celery.
- Add vegan mayo or sour cream, stone-ground mustard, and lemon juice.
- Gently fold everything to coat the potatoes.
- Season generously with salt and pepper.
- Cover the bowl and refrigerate for several hours before serving.
Notes
Best served at room temperature. Can be made a day ahead for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: potato salad, Norwegian salad, BBQ side dish, vegan salad, summer recipe