Time for the latest installment in my mission to better use my Signe Johansen cookbook in May. Time for a light supper or lunch recipe. A bit different, and perhaps not something I’d otherwise have cooked, but this salad was delicious. This is a ‘pepped-up version of a traditional Scandinavian dill, egg and potato salad‘, that we decided to add to a base of little gem leaves to bulk it out into an evening meal.
Boil new potatoes and eggs. The recipe called for hard boiled eggs, but I like the yolks to still be a little soft, so boiled them for around 6 mins, before fishing them out and leaving to cool in a bowl of cold water whilst the potatoes finished their cooking.
Chop shallots and spring onions. These then get mixed with dill, wholegrain mustard, a little all spice, sour cream and salad cream to make a mayonnaise type sauce. The recipe calls for chopped gherkins. I love gherkins, but as the boyfriend won’t go near one I made him a separate sauce without the pickles.
Drain the potatoes and leave to cool, then mix into the mayonnaise type dressing. Add to the plate on top of the salad leaves, if using (I also added cubed, cooked beetroot to mine). Once the eggs are cooled, peel, chop into quarters and arrange atop the potato salad. Sprinkle with dill and you’re ready to go.
This was delish and I can imagine this being good for an al fresco meal come summer, maybe with some smoked mackerel added to the mix too.