Name: Swedish Potatoes with Dill Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Swedish
Ingredients: 1 kg baby potatoes (new potatoes), scrubbed clean; Salt, for boiling; 200ml sour cream; 2 tbsp mayonnaise (optional); 2 tbsp white wine vinegar or lemon juice; 1 tsp Dijon mustard; 1 small garlic clove, finely grated; 1/2 tsp ground white pepper (or black pepper); 1/2 tsp salt (adjust to taste); 1/4 cup fresh dill, finely chopped

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Swedish Potatoes with Dill Cream Sauce is a simple yet deeply flavorful side dish featuring tender baby potatoes tossed in a tangy, creamy dressing enriched with fresh dill. This dish is a staple of Nordic cuisine, often served with seafood, grilled meats, or as part of a traditional Scandinavian spread.

Why You’ll Love This Recipe

With just a few ingredients and minimal prep, this recipe delivers maximum flavor. The creamy sour cream base is brightened with vinegar or lemon, subtly spiced with Dijon mustard and garlic, and brought to life by the freshness of dill. Whether served warm or at room temperature, it’s a refreshing and versatile side that complements everything from summer barbecues to holiday dinners.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 kg baby potatoes (new potatoes), scrubbed clean
Salt, for boiling
200ml sour cream
2 tbsp mayonnaise (optional, for extra creaminess)
2 tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely grated
1/2 tsp ground white pepper (or black pepper)
1/2 tsp salt (adjust to taste)
1/4 cup fresh dill, finely chopped

directions

Boil the Potatoes:
Bring a large pot of salted water to a boil. Add the scrubbed baby potatoes and cook for 15–20 minutes, or until fork-tender. Drain and allow to cool slightly.
Prepare the Dill Cream Sauce:
In a mixing bowl, combine sour cream, mayonnaise (if using), vinegar or lemon juice, Dijon mustard, grated garlic, salt, and white pepper. Stir until smooth and well blended.
Add Fresh Dill:
Stir in the chopped dill, reserving a small amount for garnish.
Combine with Potatoes:
While the potatoes are still warm, gently toss them with the dill cream sauce until evenly coated. Adjust seasoning to taste.
Serve:
Transfer to a serving dish and garnish with the reserved dill. Serve warm or at room temperature.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 210 kcal per serving

Variations

Herb Mix: Add chopped chives or parsley for additional herb flavor.
Tangy Kick: Increase the vinegar or lemon juice for a sharper dressing.
Lightened Version: Substitute sour cream with plain Greek yogurt for a lighter alternative.
Roasted Potatoes: Use roasted baby potatoes for a crispier texture paired with the creamy sauce.
Spiced Version: Add a pinch of crushed red pepper flakes for subtle heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or allow to come to room temperature before serving. This dish is best enjoyed fresh or on the same day for optimal flavor and texture. Reheating is not recommended as the cream sauce may separate.

FAQs

Can I use regular potatoes instead of baby ones?

Yes, just cut them into bite-sized chunks and cook until fork-tender.

What type of vinegar works best?

White wine vinegar or apple cider vinegar works well. Lemon juice is also a bright, fresh alternative.

Can I prepare this dish in advance?

Yes, you can make it a few hours ahead. Let it sit at room temperature for 15 minutes before serving.

Is the mayonnaise necessary?

No, it’s optional. It simply adds extra creaminess and body to the sauce.

Can I use dried dill?

Fresh dill is preferred for the best flavor, but in a pinch, use 1 tsp dried dill and let it sit longer to infuse.

How long should I boil the potatoes?

Typically 15–20 minutes depending on size. They should be tender but not mushy.

Is this dish served hot or cold?

It can be served warm or at room temperature. It’s also enjoyable chilled.

What goes well with this side dish?

Seafood (like gravlax), grilled chicken, meatballs, or schnitzel all pair beautifully with these potatoes.

How do I prevent the sauce from becoming too runny?

Be sure to drain the potatoes thoroughly and let them cool slightly before mixing with the sauce.

Can I double the recipe for a crowd?

Yes, this dish scales well. Just make sure to taste and adjust seasoning if increasing quantities.

Conclusion

Swedish Potatoes with Dill Cream Sauce is a refreshing, creamy, and herbaceous side dish that captures the essence of Scandinavian simplicity. Whether enjoyed alongside fish, meat, or as part of a summer buffet, this easy recipe is a testament to how fresh ingredients and thoughtful seasoning can transform the humble potato into something truly special.

Swedish Potatoes with Dill Cream Sauce

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Creamy Swedish baby potatoes tossed in a tangy dill sour cream sauce—simple, herbaceous, and perfect as a refreshing summer side or a traditional complement to Nordic mains.

Author: Mari
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Boiling
Cuisine: Swedish
Diet: Vegetarian

Instructions

Bring a large pot of salted water to a boil. Add baby potatoes and cook for 15–20 minutes until fork-tender. Drain and let cool slightly.
In a bowl, whisk together sour cream, mayonnaise (if using), vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper.
Stir in most of the chopped dill, reserving a bit for garnish.
Add warm potatoes to the sauce and gently toss to coat evenly.
Adjust seasoning if needed. Garnish with remaining dill and serve warm or at room temperature.