This take on potato salad is perfect for a fall picnic or potluck. The flavorful ingredients are sure to satisfy the tastebuds.
Recipe and photo copied from: https://daytonadanielsen.com/a-salad-for-a-scandinavian-picnic/ – Daytona Danielsen
Ingredients:
- 14 ounces potatoes
- 4 eggs
- 6 green onions, white and light green parts only, thinly sliced
- 3-4 Tablespoons finely-chopped shallot
- 12 cornichons, finely chopped
- 3/4 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
Directions:
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 suit 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.