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Swedish Potato Salad

Not entirely Swedish, but typical of potato salads made throughout Scandinavia. That usually means some combination of cream, eggs, and ever-present dill. And no mayonnaise. Simple and delicious.

Potatoes. Traditionally, Scandinavians peel potatoes for their salads (adding to their 'white food' image). But if your potatoes are new and thin-skinned, I suggest leaving the skins on. I also like breaking up the rather pale appearance by adding a sliced radish or two and sprinkling paprika over the dish.

Takes about 15 minutes (plus potato cooking). Serves 4-6.

SHOPPING LIST:		Eggs Onion or scallions Dill (fresh dill is best)
	Red potatoes Sour cream
Prepare the potatoes
	Prepare and cook potatoes, then cut into bite-size pieces and put into a large bowl	5-6 medium potatoes (about 2 pounds)
Coat the potatoes
	After potatoes are cool, stir in gently until potatoes are evenly coated	about 1 cup (8 oz) sour cream (start with less and add until you reach the desired consistency) Salt and fresh ground black pepper, to taste
Finish the salad
	Stir in, then cover and refrigerate	2-3 boiled eggs, chopped palmful mild onion or 1-2 scallions, chopped fine 1-2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill weed) Optional: a few radishes, sliced Optional: Sprinkling of paprika Optional: Sprinkle with fresh lemon juice
POTATO SALAD BASICS. Click here for essentials of selecting and cooking potatoes, preparing eggs, working with garlic, and similar tips to make potato salad preparation both easier and tastier.