I've always been keen on potato salad; I don't really know why because cold potatoes aren't too appealing but it was always my made salad of choice as a child and it still one I make on repeat. Often a potato salad is heavy on the mayo, and whilst I do like those types (check out this stunning mayo based potato salad recipe from the early years of my blog), the girls aren't keen on mayo. Not really surprising as it's only been in recent years that egg-free mayo has been particularly good, and they mainly grew up with few 'creamy' dishes in their diets. So quite often for part of a salad lunch spread I'll whip up this really delicious potato salad that has none of the dreaded mayo! Besides the emulsifying properties of the Dijon mustard make the dressing creamy enough.
Even though I like the mayonnaise versions , this potato salad is a stunning addition to a summer table – the sweet sharp dressing works wonderfully with the potatoes and it both keeps well and is also easy to transport for a picnic, unlike those mayo based dishes which really do not like being carted about on a hot day!
The Scandinavian flavours come from adding some caster sugar to the dressing, the hint of sweetness transports you straight to the Nordic lands. For a true Scandi feel opt for dill rather than chives, but our preference as a family is for a bunch of freshly chopped chives to flavour and garnish the potatoes. You don't have to add chive flowers, but don't they look pretty?
If you like, add finely chopped shallots or spring onions, but if you're using chives there's enough oniony flavour already. If you are craving a more creamy potato salad, simply stir through a tablespoon or two of egg-free mayo or dairy-free crème fraiche and you'll get the most delicious potato salad you've ever tasted.
In fact, I'm serving this tonight as a side for summer Swedish meatballs (and veggie versions) along with pickled cucumbers and carrot salad - I think it's going to make a really special combo 
Scandinavian style potato salad
Dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan
Serves 4
- 300-400 g new potatoes
- 2 tbsp sunflower oil (or other flavourless oil)
- 1 tbsp wine vinegar
- ½ tsp salt
- 1 tsp Dijon mustard
- 1 tsp caster sugar
- 1 tbsp chopped chives (or dill)
- Keeping the potatoes whole, bring to the boil in salted water and cook until tender, this will take about 15-20 minutes
- Meanwhile, in your serving dish, make the dressing.
- Whisk together the sunflower oil, vinegar, mustard, salt and caster sugar and set aside
- Once the potatoes are cooked, leave to cool enough to handle then slice in 1cm thick slices
- Add the just warm potatoes to the dressing and stir well.
- Once cool, stir through the herbs and enjoy
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