Sour Cream Potato Salad Kartoffelsalat Med Surflde

Experience a delightful twist on a classic with Sour Cream Potato Salad, or Kartoffelsalat Med Surflde, a Scandinavian-inspired dish that's creamy, tangy, and bursting with fresh flavors. This versatile recipe combines tender, bite-sized chunks of waxy potatoes with a luscious dressing made from sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. Enhanced with finely diced red onion, fragrant dill, and a hint of sweetness from granulated sugar, this potato salad achieves a perfect balance of cozy richness and refreshing zest. Ready in just over 30 minutes, it's ideal for everything from picnics to family dinners. Serve it chilled or at room temperature, garnished with a sprinkle of fresh chives for an elegant finish. Perfect for potato salad enthusiasts searching for a flavorful upgrade or fans of Scandinavian cuisine looking to add a new favorite to their table.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1000 grams Small waxy potatoes (e.g., Yukon Gold or Red Potatoes)
• 1 teaspoon Salt
• 1 medium Red onion, finely diced
• 2 tablespoons Fresh dill, chopped
• 200 grams Sour cream
• 100 grams Mayonnaise
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Granulated sugar
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Chives, chopped (optional, for garnish)

Directions

Step 1

Rinse the potatoes thoroughly and place them in a large pot. Cover with cold water, add the salt, and bring to a boil over medium-high heat.

Step 2

Reduce the heat and simmer for about 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and allow them to cool slightly.

Step 3

Once cool enough to handle, peel the potatoes (if desired) and cut them into bite-sized chunks. Place them in a large mixing bowl.

Step 4

In a separate bowl, combine the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, black pepper, and 1 tablespoon of the fresh dill. Mix until smooth and well incorporated.

Step 5

Add the diced red onion to the potatoes in the mixing bowl. Pour the sour cream dressing over the potatoes and gently toss to coat all the pieces evenly.

Step 6

Sprinkle the remaining tablespoon of dill over the salad and toss lightly again. Taste and adjust seasoning with more salt or pepper if needed.

Step 7

Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 8

Before serving, garnish with chopped chives for a fresh, peppery flavor if desired. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1504.2g)

Amount per serving	% Daily Value*
Calories	1987.5

Total Fat 114.1g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat g
Cholesterol 198.0mg	0%
Sodium 2909.3mg	0%
Total Carbohydrate 228.5g	0%
Dietary Fiber 25.0g	0%
Total Sugars 32.3g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 421.0mg	0%
Iron 9.2mg	0%
Potassium 4590.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 5.6%

Carbs: 44.4%