Swedish midsummer has now passed, and with its ending, a slight melancholic feeling always comes over me. I am slower to embrace seasonal changes than most people I know. Particularly when those changes will, in due course, involve darkening days and many, many more layers of cumbersome clothing.
In any case, seasonal produce in Sweden continues to be a high point of this time of year, and one dish that made an appearance on our table for this year’s midsummer feast was this warm, dill-sprinkled roasted färskpotatis salad.
I cannot describe accurately in words how delicious it is… you will simply need to try it for yourself! Luckily it’s a cinch to throw together using just four basic ingredients (plus oil, salt and pepper).
Most store-bought varieties of rostad lök contain gluten, so if you can’t find a gluten-free variety (or simply prefer to make things from scratch), here is an easy recipe:
SWEDISH ROSTAD LÖK
(CRISPY ONION SPRINKLES)
1 onion, finely diced
A good pinch of salt (but no more than a 1/2 tsp)
2 tablespoons gluten-free all-purpose flour
3 tablespoons olive or organic rapeseed oil
- Combine the chopped onion and salt in a bowl. Set aside for half an hour.
- Stir the flour through the chopped onion.
- Add oil to a skillet and cook the onion mix over medium heat for around 13-16 minutes or until the onions have a rich golden brown colour.
- Drain on paper towels and use as you please!
And now to the potato salad recipe. Please let me know if you give it a whirl!
I can heartily recommend serving this deliciousness alongside veggie burgers, your favourite BBQ dishes, or veggie schnitzel and green salad.
VEGAN WARM POTATO SALAD
with crispy onions & fresh dill
Around 1.8 kg small potatoes (I use delikatess), scrubbed well, but left unpeeled
200-300 ml of vegan oat fraiche* or vegan sour cream
A generous amount of rostad lök/crispy onion sprinkles
A generous amount of fresh dill, chopped
Salt and pepper to taste
Olive or organic rapeseed oil for roasting
- Preheat you oven to 400°F/200°C. Parboil the potatoes in a large pot with enough water to cover them over high heat for around 10 minutes.
- Drain the potatoes, pop them back into the pot, drizzle with oil (just enough to lightly coat).
- Pop the potatoes on a baking parchment lined tray and roast for around 20 minutes or until cooked through and turning golden brown.
- Allow the potatoes to cool for around 5 minutes before tossing them in the cream, sprinkling over a generous amount of dill and rostad lök (crispy onion sprinkles) and seasoning to taste with salt and pepper.
- Serve warm. Or even cold, if you prefer!
*I use Oatly because, honestly, it is my favourite. For the purpose of transparency this post is not sponsored.