Forget Classic Potato Salad – Make It Norwegian-Style Instead

Whether it's summer and you're planning a backyard barbecue so that you can grill the most perfect steaks, or it's the dead of winter and you need something to brighten an otherwise dreary meal, potato salad is the side you're seeking. Now, there are tons of tips and tricks for rendering the perfect potato salad, like starting your tubers in cold water so they boil evenly, but sometimes you just want a completely different take on it. Enter an international entry into the potato salad canon, one from Norway. Like German potato salad, this version offers some variations on what is nonetheless a tried-and-true classic.

Called potetsalat in Norwegian, this Scandinavian version is tangier than the American style, thanks to the inclusion of not just pickles and pickle juice, but also, in many cases, lemon juice and sour cream. And speaking of sour cream, in some cases, it can be used to replace the typical mayonnaise altogether (although it is also common for it to be mixed with mayo). And any good potetsalat receives a generous garnish of either fresh chives or the more herbaceous, grassy dill.

Because of the light, tangy flavor of Norwegian potato salad, you'll want to approach the dressing with a gentle hand. That said, it's important to start sparingly with the bolder ingredients, like the pickle juice and lemon juice, because you can always add more, but you can't take them out once they've been put in the bowl. So be sure to taste often while you mix the dressing, gradually increasing the amount of liquid you introduce to the sour cream until it meets your desired taste and texture (and hopefully doesn't put a pucker in your mouth).

Did you know that, like American potato salad, the Norwegian kind is also ideal for making a day ahead? While a few hours before serving is enough time for the flavors to meld in the fridge, giving it a full 24 hours, or even 48, can really make a difference. Once the salad has been completely chilled through, though, pull it out of the fridge about 30 minutes before you plan on serving it because it tastes best at room temperature.

Finally, aside from the potatoes and chopped pickles, there are a variety of inclusions you can add to make potetsalat your own. Some recipes call for diced onion and celery, but you can also incorporate hard-boiled eggs, while sliced cucumber or radish can give the salad a satisfying crunch while still keeping it light and fresh.