Potato salad is hugely popular in Norway, particularly in midsummer when new potatoes are in season. Why not try this light, delicious Norwegian recipe at your next barbecue?


  • 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
  • Handful fresh dill or parsley, finely chopped
  • Salt and pepper to taste

Peel and boil the potatoes until somewhat soft but still giving a little resistance when piercing through with a thin knife. Let cool. Dice the potatoes into 1-inch cubes (2.5 cm).
In a large bowl, combine all the other ingredients.

Photo and recipe source: Arctic Grub