Take potato salad up a notch with this Chatelaine Test Kitchen favourite with tangy pickles and a hint of curry powder.

Nordic potato salad

Serves 6
Prep 15 minutes
Total 55 minutes

Ingredients:

750 g red-skinned baby potatoes
4 eggs
1/2 cup mayonnaise
1/4 cup sour cream
2 tsp lemon juice
1/2 tsp curry powder
1/4 tsp salt
20 gherkins, thinly sliced lengthwise, plus more for garnish
1 Granny Smith apple, finely chopped
1/4 red onion, finely chopped
3 tbsp chopped dill, optional

Method:

1. Boil a large pot of water. Add potatoes. Cook until tender, fifteen minutes. Scoop out and transfer to a large plate. Refrigerate until cool, fourty minutes. Add eggs to same water. Cook for nine minutes. Scoop out and transfer to a bowl of cold water to cool, five minutes. Peel and slice one egg. Set aside. Peel and chop remaining eggs. Quarter potatoes.

2. Whisk mayo with sour cream, lemon juice, curry powder and salt in a large bowl. Add potatoes, chopped eggs, gherkins, apple, red onion and dill. Toss until coated. Transfer to a platter. Top with reserved egg, more sliced gherkins and dill.

Per serving: 322 calories, 7 g protein, 31 g carbs, 20 g fat, 2 g fibre, 334 mg sodium.

Courtesy Claire Tansey
chatelaine.com
@tanseyclaire
@Chatelaine

Photo, Erik Putz.