Nordic dill potato salad
July 22, 2026 · 2 min read
This is the Scandinavian potato salad: dressed with yogurt and mustard instead of mayonnaise, heavy on the dill, and almost always made with small waxy potatoes. It's lighter and sharper than the classic American version — more acidic, less creamy — and it goes well with fish or grilled meat, or as a standalone lunch.
Dill is the flavor here. Don't skimp; the Nordic diet's fresh herb is dill more than any other.
Ingredients
- 700 g (about 1.5 lbs) small waxy potatoes (new potatoes or fingerlings)
- 1/2 cup plain yogurt or skyr
- 1 tablespoon whole-grain mustard
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 tablespoon rapeseed or canola oil
- 1/2 teaspoon salt, plus more for cooking
- 1/4 teaspoon black pepper
- 1 small bunch fresh dill, roughly chopped (about 1/4 cup)
- 3 spring onions or 1/2 small red onion, thinly sliced
Steps
- Cut the potatoes in half (or quarters if large). Cover with cold salted water in a medium pot. Bring to a boil and cook until just tender when pierced, 12–15 minutes. Drain and let cool slightly.
- Whisk together the yogurt, mustard, vinegar, oil, salt, and pepper in a large bowl.
- While the potatoes are still a little warm, add them to the dressing and toss to coat. The slight warmth helps them absorb the dressing.
- Add the dill and spring onions and toss again.
- Serve warm, or refrigerate and serve cold. Taste for salt and acid before serving — cold food often needs a little more.
Notes and swaps
Potatoes: small waxy potatoes — new potatoes, fingerlings, or baby Yukon Golds — hold their shape better than russets and have a creamier texture when cooked. Don't peel them; the skin is where a lot of the texture lives.
Dressing warm: the step of tossing the potatoes with dressing while they're still warm is important. Warm starchy food absorbs dressing better than cold. The salad is still good cold; it just starts with better-dressed potatoes.
Yogurt vs. skyr: either works. Skyr is thicker, which makes the dressing slightly creamier. Plain Greek yogurt (full-fat or 2%) is a good substitute if you don't have skyr.
Variations: add a soft-boiled egg per serving, sliced radishes for crunch, or a few capers for a sharper flavor.
The macros are estimates. Nordic Diet Companion logs potato-based meals when you describe them — "potato salad with dill and yogurt" covers the whole grains (potato) and fermented dairy in one dish. See Nordic meal ideas for more ideas.