Wednesday, June 30

Swedish potato salad

Sweden in the summertime is sweet, simple, and fresh. Exactly the opposite of my life recently. Between working 12 hour days, living in a construction zone that has our top floor and basement rendered unusable, and attending a wedding 3,000 miles away, it's been tough to find time (and resources) to cook.

I finally got to go to the farmers' market over the weekend, where fragrant fresh dill and tender new potatoes caught my eye. Ingredients so perfect deserve a simple preparation to showcase their flavor. Lucky for me, because this so-simple-it's-barely-a-recipe recipe takes a grand total of two minutes to prepare (once the potatoes are cooked).

Try it out while fresh dill and new potatoes are readily available-- I promise that the final dish is more than the sum of its parts. The creamy, earthy, bright flavors will transport you to a Scandinavian summer where everything is light and easy. Far away from my house!

Swedish potato salad

Swedish potato salad

vegan, gluten-free


  • 2 cups baby potatoes

    preferably a buttery yellow variety like Yukon gold
  • 2 tbsp Veganaise
  • 1 tbsp chopped fresh dill
  • 1/2 tsp salt-- time to break out the fancy stuff! I used a lovely lavender sea salt


  • Bring a large pot of water to boil, then turn down heat so that just a few bubbles still rise. Place scrubbed whole potatoes in the not-quite-boiling water for 15 minutes or until cooked through.
  • Drain, rinse, and let potatoes sit til they're cool enough to handle. Chop into 1/2" chunks.
  • Stir potatoes, dill and Veganaise together. Finish with the salt, to taste.

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Photos, original recipes and text © Susan Kelley 2012. All rights reserved. Please credit me and link back to this site, or ask first.

Always read ingredient labels carefully (and re-read periodically) to make sure that products actually are vegan and/or gluten-free.