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:



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


  1. Combine the chopped onion and salt in a bowl. Set aside for half an hour.
  2. Stir the flour through the chopped onion.
  3. 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.
  4. 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.

❤ Marisa



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


  1. 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.
  2. Drain the potatoes, pop them back into the pot, drizzle with oil (just enough to lightly coat).
  3. Pop the potatoes on a baking parchment lined tray and roast for around 20 minutes or until cooked through and turning golden brown.
  4. 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.
  5. 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.


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