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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.

Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. In a bowl, whisk together sour cream, mayonnaise (if using), vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper.
  3. Stir in most of the chopped dill, reserving a bit for garnish.
  4. Add warm potatoes to the sauce and gently toss to coat evenly.
  5. Adjust seasoning if needed. Garnish with remaining dill and serve warm or at room temperature.

Notes

  • Best served slightly warm or at room temperature for optimal flavor.
  • Omit mayonnaise for a lighter, tangier version.
  • Pairs well with gravlax, meatballs, or grilled seafood.
  • Use baby Yukon Gold or fingerling potatoes for a creamy texture.

Nutrition

Find it online: https://yumfoodusa.com/swedish-potatoes-with-dill-cream-sauce/