Scandinavian Dill Potato Salad is the kind of dish that feels both simple and sophisticated at the same time.
Creamy, tangy, and filled with fresh dill, it brings the clean, bright flavors of Nordic cooking straight to your table. Tender baby potatoes are coated in a silky dressing made from sour cream, mayonnaise, Dijon mustard, and plenty of fresh dill, creating a salad that’s refreshing yet deeply comforting.
Unlike heavy, overly complicated potato salads, this Scandinavian-style version keeps things light and balanced. The sour cream adds a gentle tang, the mayonnaise brings richness, and the Dijon mustard gives a subtle kick that ties everything together. Fresh dill is the star of the show, adding a fragrant, herbal note that makes each bite feel fresh and vibrant.
This potato salad is ideal for picnics, potlucks, family dinners, or as a side dish for grilled fish, chicken, or roasted meats. It’s easy enough for weeknights yet elegant enough to serve at special gatherings or holiday tables. Once you try it, this Scandinavian Dill Potato Salad will quickly become one of those reliable recipes you turn to whenever you need a side dish that feels both effortless and impressive.
Core Ingredients for Making the Recipe
To prepare this creamy and refreshing Scandinavian Dill Potato Salad, you’ll only need a handful of simple ingredients. Here’s what you’ll need:
For the Salad
- 2 pounds baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1 tablespoon Dijon mustard
- 1–2 tablespoons lemon juice (optional, for brightness)
- 1–2 green onions or chives, finely sliced (optional, for extra flavor)
- Salt, to taste
- Freshly ground black pepper, to taste
These ingredients come together to create a dressing that’s creamy but not heavy, with a clean, fresh taste from the dill and a gentle tang from the sour cream and mustard. The baby potatoes provide the perfect tender base, absorbing all that flavor while still holding their shape.
Step-by-Step
- Prepare the Potatoes
Rinse the baby potatoes thoroughly and slice them in half. If any potatoes are significantly larger than the others, cut them into quarters so they cook evenly. - Cook the Potatoes
Place the potatoes in a large pot and cover them with cold, lightly salted water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for about 10–15 minutes, or until the potatoes are just fork-tender. They should be soft enough to bite into easily but not falling apart. - Drain and Cool Slightly
Drain the potatoes well and let them sit in the colander for a few minutes to steam off excess moisture. For best texture, allow them to cool until they are warm but not hot—this helps them absorb the dressing without turning mushy. - Make the Creamy Dill Dressing
In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and lemon juice (if using) until smooth and well combined. Stir in the chopped fresh dill and green onions or chives, if you’re using them. Season with salt and freshly ground black pepper to taste. - Combine the Potatoes and Dressing
Add the warm potatoes to the bowl with the dressing. Gently toss with a spatula or large spoon until each piece is lightly coated. Be careful not to mash the potatoes—you want them to stay mostly intact, with their creamy centers and tender skins. - Adjust Seasoning
Taste the salad and adjust the seasoning if needed, adding more salt, pepper, dill, or lemon juice according to your preference. Scandinavian flavors are often clean and subtle, so aim for a balance rather than overwhelming intensity. - Chill to Develop Flavor
For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to 1 hour before serving. This resting time allows the potatoes to absorb the dressing and the flavors to meld beautifully. - Garnish and Serve
Just before serving, give the salad a gentle stir and transfer it to a serving dish. Sprinkle with extra fresh dill and a few extra slices of green onion or chives for a fresh, inviting look. Then it’s ready to enjoy.
Flavor Variations and Creative Twists
One of the delights of Scandinavian Dill Potato Salad is its versatility. You can keep it classic or adapt it to suit your mood or the rest of your meal.
- Add Crunch with Vegetables
Fold in finely diced cucumber, celery, or radishes for a crisp contrast to the creamy potatoes. These additions bring freshness and a pleasant crunch that pairs beautifully with dill. - Include Pickled Notes
For a more traditional Nordic touch, add finely chopped pickles or pickled cucumbers. They add a gentle tang and a hint of sweetness that works wonderfully with the creamy dressing. - Boost the Herb Flavor
While dill is the star, you can add other soft herbs like parsley or chives for extra color and complexity. A small handful of mixed herbs can give the salad a garden-fresh feel. - Make It Lighter
If you prefer a lighter version, replace part of the mayonnaise with more sour cream or even plain Greek yogurt. This keeps the texture creamy while reducing richness and adding extra tang. - Add Protein
For a more substantial side or a light main dish, stir in flaked smoked salmon, chunks of cooked white fish, or sliced boiled eggs. These additions keep the Nordic theme while turning the salad into a more complete meal.
Simple adjustments like these allow you to recreate this salad many times without it ever feeling repetitive.
How to Serve
Scandinavian Dill Potato Salad is wonderfully flexible and fits into many different meals and occasions.
- As a Side Dish
Serve it alongside grilled or baked salmon, roasted chicken, grilled sausages, or simple pan-fried fish. Its creamy, tangy character complements savory mains beautifully without overpowering them. - At Picnics and Potlucks
This salad is a crowd-pleaser for outdoor gatherings. It travels well and can be served chilled or at cool room temperature, making it ideal for buffets, potlucks, or family picnics. - With a Light Lunch or Brunch
Pair it with a green salad, rye bread, smoked fish, and boiled eggs for a Nordic-inspired brunch spread. The potato salad adds comfort and substance to lighter sides. - As a Simple Meal
On a warm day, a bowl of this potato salad with a few slices of crusty bread or rye crispbread can be a satisfying, no-fuss meal. The creamy dressing and tender potatoes make it feel complete all on their own.
Whether you’re serving it for a special occasion or a simple weeknight dinner, it slips easily into nearly any menu.
Tips & Variations
A few simple tips can help you get the best possible results every time you make this salad:
- Choose the Right Potatoes
Waxy baby potatoes or new potatoes are ideal. They hold their shape when cooked and have a creamy interior that works perfectly with the dressing. Avoid very starchy varieties that tend to crumble easily. - Don’t Overcook the Potatoes
Keep an eye on the cooking time. Overcooked potatoes can become mushy and break apart when mixed with the dressing. As soon as they’re fork-tender, drain them. - Dress While Warm
Toss the potatoes with the dressing while they’re still slightly warm. This helps them absorb more flavor, giving you a more cohesive and flavorful salad. - Use Fresh Dill
Fresh dill is important for that bright Scandinavian flavor. Dried dill can’t quite match the freshness and fragrance of the real thing. - Adjust the Creaminess
If you like a thicker, creamier salad, add a bit more mayonnaise or sour cream. For a looser texture, thin the dressing with a small splash of milk, buttermilk, or extra lemon juice.
These small details help ensure your potato salad turns out just the way you like it—every time.
Final Thoughts
Scandinavian Dill Potato Salad is a beautiful example of how simple ingredients can create something truly memorable. Tender baby potatoes, a creamy yet light dressing, and the bright, fragrant taste of fresh dill come together to form a dish that feels both comforting and refreshing.
It’s the kind of recipe that fits seamlessly into everyday life—easy enough for a casual family dinner, but elegant enough to grace a holiday table or special gathering. With just a few pantry staples and fresh herbs, you can create a salad that feels thoughtfully prepared without demanding hours in the kitchen.
Whether you’re serving it with grilled fish, roasted meats, or a spread of breads and cheeses, this potato salad adds a touch of Nordic charm to your meal. It’s a dish you’ll find yourself coming back to again and again—proof that simple, well-balanced flavors are often the ones that stay with us the longest.
FAQ
Can I make Scandinavian Dill Potato Salad ahead of time?
Yes. In fact, this salad often tastes even better after a few hours or overnight in the fridge, as the flavors have more time to meld. Just give it a gentle stir before serving, and adjust the seasoning if needed.
How long does this potato salad keep?
Stored in an airtight container in the refrigerator, it will keep for about 3–4 days. Because it contains dairy and mayonnaise, it should not be left at room temperature for extended periods, especially in warm weather.
Can I lighten the recipe?
Absolutely. You can replace part of the mayonnaise with more sour cream or plain Greek yogurt to reduce richness and add extra tang. You can also use low-fat versions of sour cream if you prefer, though the texture may be slightly less creamy.
Can I make this salad without mayonnaise?
Yes. If you prefer to skip mayonnaise, you can use all sour cream or a mix of sour cream and Greek yogurt instead. The result will still be creamy and delicious, just a bit lighter in texture and flavor.
