Dill Potato Salad with Sour Cream (Swedish Style)

Dill Potato Salad with Sour Cream (Swedish Style)

This Swedish-style Dill Potato Salad with Sour Cream comes together in about 30 minutes of active prep, plus a 2-hour chill to let the flavors meld. Tender baby yellow potatoes get tossed warm with white wine vinegar to season them from the inside out, then folded into a creamy sour cream and Dijon dressing loaded with fresh dill, baby pickles, capers, shallot, chives, and hard-boiled eggs. A hint of white pepper gives it that authentic Nordic touch. Serve chilled, it's even better the next day!

Prep Time30

Cook Time15

Chill time (minimum)2

Total Time2 45

Course: Side Dish, Sides

Cuisine: Nordic, Scandinavian, Swedish

Diet: Gluten Free, Vegetarian

Servings: -12 servings as a side

Calories: 232kcal

Author: Briana

Ingredients

Potatoes:

3 pounds baby yellow potatoes
4 to 5 tablespoons kosher salt for the boiling water (we use Diamond Crystal salt, see notes)
1 teaspoon white wine vinegar
1 teaspoon kosher salt we use Diamond Crystal, see notes

Dressing:

1 ¼ cups full-fat sour cream
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
¾ teaspoon white pepper to taste, can substitute black pepper
½ to 1 teaspoon kosher salt to taste (we use Diamond Crystal, see notes)
1 tablespoon lemon zest from about one medium lemon

Mix-ins:

¼ cup shallot finely minced (about 1 large shallot)
⅓ cup baby pickles cornichons or small gherkins, finely chopped
1 tablespoon capers drained
2 tablespoons fresh chives thinly sliced
⅓ to ½ cup fresh dill chopped (about 1 small bunch)
3 large hard-boiled eggs 2 diced, 1 halved for garnish

Instructions

Boil the potatoes. Add the potatoes to a large pot, cover with cold water by about an inch, and stir in LOTS of salt. You want the water to taste like the sea! Bring to a boil and cook until just fork-tender, about 8 to 10 minutes for creamer-size potatoes. Check early, they cook quickly!
3 pounds baby yellow potatoes, 4 to 5 tablespoons kosher salt
Drain and season. Drain the potatoes (don't rinse!) and immediately transfer them to a large bowl. While still steaming hot, drizzle with 1 teaspoon white wine vinegar and sprinkle with 1 teaspoon kosher salt. Toss gently and let sit for 5 to 10 minutes to absorb the seasoning.
1 teaspoon white wine vinegar, 1 teaspoon kosher salt
Whisk the dressing base. In a medium bowl, combine the sour cream, mayonnaise, Dijon mustard, white wine vinegar, salt and white pepper. Whisk until smooth.
1 ¼ cups full-fat sour cream, ¼ cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, ¾ teaspoon white pepper, ½ to 1 teaspoon kosher salt
Add the lemon zest. Zest the lemon directly into the bowl.
1 tablespoon lemon zest
Fold in the mix-ins. Add the shallot, baby pickles, capers, and chives. Stir to combine.
¼ cup shallot, ⅓ cup baby pickles, 1 tablespoon capers, 2 tablespoons fresh chives
Add the dill and eggs. Fold in the fresh dill and diced hard-boiled eggs. Taste and add more salt if needed (up to 1 teaspoon total).
⅓ to ½ cup fresh dill, 3 large hard-boiled eggs
Combine. Once the potatoes have cooled to room temperature, pour the dressing over the top and gently fold with a rubber spatula until every potato is coated.
Chill. Cover the bowl and refrigerate for at least 2 hours, or overnight for best flavor.
Serve. Right before serving, give it a gentle stir and taste for seasoning. Transfer to a serving bowl and top with the halved hard-boiled egg, fresh dill fronds, baby pickle halves, flaky sea salt, and a final crack of white pepper.

Notes

Potato options: Baby yellow or "creamer" potatoes are ideal here because they're waxy (hold their shape when boiled) and tiny (no need to cut). If you can't find them, look for any small waxy variety like baby red, baby Yukon Gold, fingerlings, or French fingerlings; all work. If you can only find larger waxy potatoes, halve or quarter them so they're roughly bite-sized (about 1 to 1½ inches). Avoid russets or other starchy potatoes since they'll fall apart in the dressing instead of holding their shape. Cook time will be longer for larger potatoes — start checking around 12 to 15 minutes.
A note on salt: This recipe is written with Diamond Crystal kosher salt, which has larger, hollow crystals and is less salty by volume than other salts. If you're using Morton's kosher salt or table salt, use about HALF the amount called for throughout the recipe (boiling water, vinegar treatment, and dressing). When in doubt, season to taste!
Use fresh dill, not dried. Fresh dill is non-negotiable here; dried just doesn't have the same brightness or texture. Roughly chop the feathery fronds and skip the tough stems.
The warm vinegar trick is the most important step. Tossing the hot, drained potatoes with vinegar and salt the moment they come out of the pot lets them absorb the seasoning from the inside out. Don't skip it!
Egg method: We steam ours in a covered pan with about an inch of water on medium heat for 13 minutes for clean-dicing yolks, or 14-15 minutes for the prettiest cut on the halved garnish. Ice bath right after cooking for easy peeling.
Make ahead: This salad actually gets better the longer it sits — flavors meld beautifully overnight. Make it up to 24 hours ahead and stir gently before serving.
Storage: Cover and refrigerate leftovers for up to 3 days. Stir before each serving and taste for salt. Cold mutes flavors, so you may want a final pinch.
Serve with: This pairs beautifully with grilled or smoky mains. We love it alongside our Bavette Steak, but it's just as good with grilled chicken, burgers, or a whole grilled salmon for a Swedish-style summer feast.

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