March 19, 2014

/images/blogs/potato_salad.jpg

Photo by Judith Hausman

Nordic food finds an locavore twist.

Now that the best restaurant in the world (Noma) is in Denmark, Nordic food is having its moment in the sun. Could that be why the bunch of fresh, local dill I found at a farm stand recently made me think Scandinavian? Unlike the Midwest, my area has little still-visible influence of this culture anymore, but I got myself a lovely Copper River filet of salmon and started up a mess of gravlax in the fridge. Then I simmered some potatoes.

For whatever reasons, I’m not a huge potato eater; even for summer barbecues I’m usually more interested in a grain or a green salad than in a potato salad. But a simple creamy version, served warm, was the perfect and appropriate pairing for the delicate salmon. Local potatoes are still available here in late winter, too. 

I used a combination of Greek yogurt and light mayonnaise to enrich the spuds. Of course, you can go richer by using sour cream, full-fat yogurt or even crème fraiche. If you can only find dried dill, make sure it’s still fragrant and adjust the amount by tasting. Tarragon or parsley is also delicious in this salad.

Serve it warm or room temperature as a light brunch, along with sliced smoked salmon or gravlax, dark bread and butter, and cornichons (small pickles), garnish with lemons slices and capers. To amplify the dish and make it hardy enough to stand alone as a main dish, add sliced hard-boiled eggs, two chopped scallions and a cup of cooked chickpeas.

Servings: 4

INGREDIENTS

  • 6 medium potatoes (any variety, peeled or unpeeled), cut in 2-inch chunks
  • 1/2 cup fat-free, plain Greek yogurt
  • 1/4 cup “lite” mayonnaise
  • 1/2 cup fresh dill, finely chopped
  • 1 teaspoon lemon juice
  • salt and pepper, to taste

PREPARATION

Simmer the potatoes until tender, about 15 minutes. Cool slightly. Whisk together yogurt, mayonnaise, lemon juice and chopped fresh dill. Fold potatoes into this mixture; season. If it seems too stiff, add a little milk or cream to the salad. Serve at or return to room temperature.

 

Read more of Locavore Recipes »


Filtered Under Urban Farming

Next Up