Amidst all the world cup hysteria, a lot of people have overlooked Saturday’s royal wedding in Sweden. Crown Princess Victoria married her gym instructor – a modern fairytale. In honour of that, a Swedish-inspired dish today…
In the world of potato salads, there are those who like them to be creamy, those that like them sharp and acidic, and those that like them to be fresh and herby. I fall into the last category, as I like potato salad to be quite light, and something that lends itself to a summer picnic.
Why potatoes, why now? Because Jersey Royals are currently in British shops. These are early potatoes, which come only from the island of Jersey. They crop early, and have a rich, earthy taste – one of the flavours that signals summer is (almost) here. For those not in the UK, I am sorry to say that we benefit from virtually the entire crop, so you will have to keen an eye out for them next time you are visiting. For cooking, you can just scrape off the skin (I don’t bother), boil briefly, and they are delicious with a little butter and some chopped parsley. While they are a little more expensive than normal new potatoes, in my opinion, they are very much worth it.
However, this year I thought I would try something a little different with the little haul I picked up at the market, so I have made my take on the classic Swedish dillpotatis (literally “dill potatoes”). The Royal nature of these spuds also fits in with the Swedish wedding, so it’s clearly some sort of sign. For a potato salad, it is quite light, with just a little oil to allow the flavours of a few spices to come out and keep the dish moist. There is quite a lot of dill in here compared to others I have seen, but I think the freshness and aniseed flavours help keep the dish very “summery”. This is something that I came up with through trial and error based on what I ate in Sweden, and I think I have done quite well in producing something that showcases all of the ingredients. The tumeric works well with the spring onions, and its earthiness rounds out the flavour of the potatoes. It also makes the dish a vibrant neon yellow colour, which looks great and is all-natural.
For the potatoes:
• 500g potatoes (Jersey Royals or baby potatoes)
• 4 spring onions, finely sliced at an angle
• 3 tablespoons olive oil
• pinch of salt
• 1/2 teaspoon of ground black pepper
• 1 teaspoon turmeric
• 25g dill, chopped (one generous handful of leaves, after you have removed the tough stalks)
If you feel the need, scrape the skins off the potatoes (don’t peel). It should come off quite easily if you use a table knife. Boil the potatoes until soft, then drain and allow to cool.
In a saucepan, heat the spring onions in one tablespoon of oil until soft. Add the salt, pepper and turmeric and cook for around 30 seconds. Add the spring onion mixture, the dill and 2 tablespoons of oil to the potatoes. Toss so that the potatoes are evenly coated. Chill before serving to allow the flavours and colour to develop.
Worth making? This makes a nice alternative to potatoes covered in mayonnaise. I particularly like the colour – the potatoes are golden, and the oil takes on a shocking neon colour which looks great on a white plate. You can also adapt it easily depending on what is in the cupboard – paprika, cumin, black onion seeds…
Final thought – congrats to the happy couple. They look great together and are clearly in love. A happy future together!
LondonEats 