New potato salad with dill dressing is one of my absolute favorites, especially as spring turns to summer and new potatoes are at their best. It brings back memories of many May 17th celebrations and summer parties.
What makes this potato salad special is the fresh dill dressing that provides a delightful contrast to the soft potatoes. The sweetness from the honey and the tartness of the lemon juice really make the flavors pop.
This is a dish that’s both simple to make and full of flavor. Perfect for grilled dishes or as part of a tapas spread with Norwegian delicacies.
Preparation is quick and the salad can be made ahead of time, making it a practical choice for larger gatherings. I like to make it well in advance so the flavors have time to develop.
Variants & Tips
- Swap sour cream for Greek yogurt for a lighter dressing.
- Add 100 g crispy bacon for more flavor and texture.
- Replace sugar snap peas with asparagus tips for a spring version.
Serving Suggestions
- Serve as a side to grilled lemon chicken with herb mayonnaise.
- Pairs excellently with a fresh green salad and grilled fish.
Frequently Asked Questions
How do I store potato salad?
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Be sure to stir well before serving.
Can I make the potato salad a day ahead?
Yes, you can! This also gives the flavors time to develop even more. Wait to add garnishes like spring onions until just before serving to keep them fresh.
What can I use if I don’t have new potatoes?
Use small regular potatoes with a thin skin and cut them into pieces. Cooking time may vary slightly.
Can I freeze potato salad?
Unfortunately, potato salads with sour cream and mayonnaise do not freeze well, as the texture can change when thawed.
Få nye oppskrifter rett i innboksen
Meld deg på nyhetsbrevet og motta ukens beste oppskrifter — gratis!
Leter du etter noe spesielt?
