Finnish potato salad, or "perunasalaatti" in Finnish, is typically served as a side dish at summer gatherings, such as barbecues, picnics, and Midsummer celebrations.
Why you will love this recipe
- Perfect side for barbecue: This makes a tasty and filling side for barbecued sausages, meat and chicken.
- Simple to make: The recipe for Finnish potato salad is easy to make. Boiling the potatoes and chopping the vegetables is the most time-consuming part of the recipe, but the overall process is straightforward.
- Customizable: You can adjust the seasoning, add or remove ingredients, and substitute some ingredients.
See also the recipe for Swedish potato salad. If you are looking for a more fresh salad check this green potato salad with peas and mint.
About Finnish potato salad
There are many variations of Finnish potato salad. We love this creamy version with mayo, and we also love vinaigrette-based potato salads with dill. Potato salad is very versatile. This version of potato salad is quite traditional to make for New Year and to eat with nakki sausages. It is also perfect for Summer gatherings and a side for barbecue.
Potato salad is especially nice made in the summer from small new potatoes. Those do not need any peeling, wash them and make the salad from whole mini potatoes.
Ingredients
- Potatoes-Firm waxy potatoes
- Apple- Can be omitted if you don't like apple
- Pickled gherkin
- Red onion-can be substituted with leek or spring onion
- Mayonnaise
- Turkish or Greek Yogurt or sour cream
- Sweet mustard-kotisinappi-can be replaced with dijon mustard. Try out my creamy kotisinappi recipe or the sweet hot mustard.
- Black pepper
- Salt
- Sugar- can be left out or replaced with honey or maple syrup.
Variations
- Vegan version- Replace the mayonnaise and yogurt with vegan versions
- East as lunch- Eat with a piece of smoked salmon and some bread.
Instructions
- Wash an peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil over high heat and then reduce the heat to medium-low. Cook the potatoes until they are fork-tender, but not falling apart, about 30 minutes. Cook time depends on the size of potatoes. For small potatoes 15 minutes is enough. Drain and let cool for a few minutes.
- Chop the red onion into small dices. Cut also the gherkin in small dices.
- Wash and cut the apple (if using) into bite-size pieces.
- Once the potatoes have cooled, cut them into bite-size pieces and place them in a large bowl.
- Whisk together the mayonnaise, sour cream, sweet mustard, black pepper, salt, and sugar in a small bowl until well combined.
- Mix the potatoes, apple, onion, and gherkin and pour the dressing over the mixture and stir until everything is well coated. Taste and adjust the seasoning as needed. Decorate with chopped spring onion and refrigerate before serving.
What to serve with
- Grilled sausages- easy to pack along for camping trips.
- Meatballs - Popular to serve with small cocktail meatballs especially for New Year.
- Smoked salmon - The creamy texture and tangy flavor of Finnish potato salad pairs well with smoked salmon.
- Roasted or grilled vegetables - Roasted vegetables such as carrots, zucchini, or bell peppers are a great add on for barbecue with potato salad and grilled meats.
- Boiled eggs - Sliced boiled eggs are a traditional accompaniment to Finnish potato salad. You can mix them in the salad or have it on top as decoration.
- Pickled herring - For a traditional Finnish meal, serve Finnish potato salad with pickled herring.
- Gravlax - Gravlax is a cured salmon dish and is a great accompaniment to Finnish potato salad. this makes a nice appetizer or cold lunch.
Storage
Store in an airtight container in the fridge. It is important to keep the potato salad refrigerated at a low temperature and consume it within 2-3 days to avoid the growth of bacteria. Do not keep it at room temperature for more than 2 hours since it contains mayonnaise.
It is not recommended to freeze potato salad as the mayonnaise-based dressing can separate and become watery once thawed, compromising the texture and flavor of the salad.
Other Scandinavian recipes
Finnish potato salad
Ingredients
- 3 pounds potatoes
- 1 green apple
- 1 red onion
- 1 pickled gherkin
- ½ cup mayonnaise
- 1 cup sour cream or Turkish/greek yogurt
- 2 tablespoon sweet strong mustard (kotisinappi)
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon sugar
On top
- ⅓ cup chopped spring onion or chives
Instructions
- Wash an peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil over high heat and then reduce the heat to medium-low. Cook the potatoes until they are fork-tender, but not falling apart, about 30 minutes. Cook time depends on the size of potatoes. For small potatoes 15 minutes is enough. Drain and let cool for a few minutes.
- Chop the red onion into small dices. Cut also the gherkin in small dices.
- Wash and cut the apple (if using) into bite-size pieces. Add the apple, gherkin and red onion in a bowl.
- Whisk together the mayonnaise, sour cream, sweet mustard, black pepper, salt, and sugar in a small bowl until well combined.
- Once the potatoes have cooled, cut them into bite-size pieces and add them in the bowl.
- Pour the dressing over the mixture and stir until everything is well coated. Taste and adjust the seasoning as needed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Decorate with chopped spring onion or chives.
Patricia Wiley
Looks like a really good recipe
Going to try
I am Swedish so I am interested if it’s Aldo a recipe that the Swedish use
Cecilia Hoikka
Yes, there is not much difference between the Swedish or the Finnish potato salads, more a taste of preference if one wishes to add apples or not, and what type of onion to use;leek or red onion.