Today the birds sang brightly, their whistling chirps piercing through the still spring air. The afternoon sun cast a diffused light through the clouds and the temperature called for sweaters over tank tops and t-shirts. Yet the day still held the promise of warmer months to come. These are the signals that point to picnic dates and barbecues, long evening walks and cocktails sipped on the porch at sunset.
To complement the season, substantial salads have comprised the theme of dinners at my house in recent weeks. From a pasta salad with asparagus, radishes, and a creamy avocado dressing to a chickpea and feta salad that’s been a staple in my house for several years, such dishes have formed the base of most meals in my house recently, with the fish or meat being almost an afterthought. Most recently we enjoyed a Scandinavian potato, egg, and dill salad.
When it comes to potato salads, it seems that there are as many versions as there are families to make them. Whether they’re made with a Scandinavian, American, French, or German touch, they’re each unique and personalized for a particular palate. For some reason or another, I’ve never developed a signature potato salad. Both my mom and my mother-in-law make spectacular ones with an indulgent combination of flavor and texture, but I haven’t learned their tricks. This week, however, I think I came up with a potato salad to call my own.
Inspired by the Tangy Egg and Potato Salad in Scandilicious: Secrets of Scandinavian Cooking, I got to work mixing up a dressing of sour cream, mayonnaise, grainy mustard, dill, shallots, cornichons, green onions, and lemon juice. The dressing generously coated boiled new potatoes, which I sprinkled with fresh chives before arranging hard-boiled eggs on top. Author Signe Johansen calls her version a pepped-up version of a traditional Scandinavian salad, and if that’s the case, then mine takes takes even more creative license, swapping out her salad cream for mayonnaise and her pickle recommendation for cornichons, giving the salad some American and French touches.
The result, to me, is perfect. With a sprig of dill and a few chive blossoms as garnishes, the vibrant colors of the salad reflect the beauty of spring. Pack it up in a basket with some smoked salmon, a thermos of coffee, and a few slices of bløtkake (Norwegian cream cake) with fresh strawberries, and you’ll have the makings of a delicious Scandinavian picnic.
14 ounces new potatoes
6 green onions, white and light green parts only, thinly sliced
3-4 tablespoons finely-chopped shallot
12 cornichons, finely chopped
¾ cup sour cream
1 heaping tablespoon mayonnaise
2 tablespoons grainy mustard
4 sprigs dill, finely chopped, plus one more for garnish
Juice of one medium-sized lemon
Pinch of ground allspice
1 tablespoon chives, finely chopped
Bring two medium pots of water to a boil. Gently lower the eggs into one and allow to simmer for 11 minutes, then remove the eggs and submerge into a bowl of ice water to cool. Meanwhile, lightly salt the water in the other pot and cook the potatoes in simmering water until fork tender but not too soft, about 20 minutes. When the potatoes are cooked through, drain and set aside in a cool place until they reach room temperature.
While the eggs and potatoes are cooling, prepare the dressing by placing the green onions, shallot, cornichons, sour cream, mayonnaise, mustard, chopped dill, lemon juice, and allspice in a large bowl and stirring to combine. Taste and adjust ingredients to suite your tastes.
Add potatoes to the dressing and stir gently to coat, then transfer to a serving dish. Scatter the chives over the top. Peel and quarter the eggs and place them on top and garnish with dill.