Svensk Dillpotatis- och Räksallad

Creamy-yet-light Swedish-style potato salad tossed with bright dill, lemony dressing, and sweet prawns for an effortless late-summer seafood meal.

Ingredients

• 1 1/2 lb (700g) small waxy potatoes (baby potatoes or fingerlings)
• 12 oz (340g) cooked peeled prawns/shrimp, thawed if frozen
• 4 scallions (green onions), thinly sliced
• 1 small cucumber, sliced into half-moons
• 1/2 small red onion, very thinly sliced (optional but classic)
• 1 packed cup fresh dill fronds, chopped (plus extra for serving)
• 1/2 cup (120g) sour cream
• 3 tbsp mayonnaise
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp Dijon mustard
• 1 tsp sugar (or honey)
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp black pepper
• 1–2 tbsp olive oil (to loosen dressing if needed)

Method

• 1

  Step 1: Cook the potatoes

  Put potatoes in a pot and cover with cold water by 1 inch. Add 1 tbsp salt. Bring to a boil, then simmer until a knife slides in with just a little resistance, 12–18 minutes depending on size.

• 2

  Step 2: Slice while warm

  When cool enough to handle, halve or thickly slice the potatoes (about 1/2-inch / 1.25 cm). Tip into a large bowl while still warm (warm potatoes drink up dressing = better flavor).

• 3

  Step 3: Mix the dressing

  In a small bowl whisk sour cream, mayonnaise, lemon juice, Dijon, sugar, salt, and pepper until smooth. If it seems very thick, whisk in 1 tbsp olive oil (and up to 1 more) until it’s creamy and spoonable.

• 4

  Step 4: Dress the potatoes

  Pour about two-thirds of the dressing over the warm potatoes and gently toss. Let sit 5 minutes to absorb.

• 5

  Step 5: Add crunch and herbs

  Add scallions, cucumber, red onion (if using), and chopped dill. Toss gently, adding remaining dressing as needed.

• 6

  Step 6: Add prawns last

  Pat prawns dry with paper towels (important so they don’t water down the salad). Fold them through carefully so they stay plump and intact.

• 7

  Step 7: Finish and serve

  Taste and adjust with extra salt, pepper, and a squeeze more lemon if you like it brighter. Top with extra dill. Serve slightly warm or chilled 30 minutes (both are very Swedish-friendly).

Tips

• **Best potatoes:** Waxy potatoes (baby, new, fingerling, Yukon Gold) hold their shape. Avoid very starchy potatoes (they can go crumbly).
• **Make it more “Skagen-ish”:** Add a little extra lemon and dill; if you have it as a pantry staple, a tiny pinch of white pepper is very traditional.
• **If using raw red onion:** Soak sliced onion in cold water for 10 minutes, then drain well—takes the harsh edge off.
• **Make-ahead:** Dress potatoes (without prawns/cucumber) up to 24 hours ahead. Fold in prawns, cucumber, and fresh dill just before serving for the freshest texture.
• **Storage:** Keeps 2 days in the fridge. Prawns are best eaten within 24 hours for top sweetness and bounce.
• **What to serve with it:** Rye bread or crispbread, a simple green salad, or grilled corn/vegetables for a late-summer spread.

Nutrition (per serving, estimate)