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

vegan, gluten-free

Ingredients

• 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

Directions

• 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.