Nordic Potato Salad

Serves 4-6

| Prep Time: 20 mins

| Cook Time: 15 mins

| Total Time: 35 mins

You may need: Dried Garlic Powder

Discover The Recipe

Potatoes are a central ingredient in modern Scandinavian cuisine. As with the Scots and Irish, potatoes were introduced in the 19th century and quickly spread  in popularity. There are many great potato dishes to choose from, but we love a simple dish like this Nordic Potato Salad, which pairs with almost everything. Perfect with salmon, meatballs, or meatloaf, add a dab of lingonberry jam and you'll have a wonderful Scandinavian meal!

We made this recipe vegan by using low fat coconut yogurt instead of sour cream or mayo. It adds the perfect amount of tart creaminess to pair with the potatoes and complement the delicate and savory herbs in our Nordic Blend spice mix. But you can use sour cream and/or mayo as desired.

Spiced with classic Scandinavian herbs like dill and celery seed, and finished with black pepper and caraway, our Nordic Spice blend is great to use in a wide variety of dishes to add a spirit of Scandinavia to your meal.


  • 1.5 lbs new potatoes, washed

  • 2 red radishes, halved and then sliced thin

  • 2 celery stalks, washed and sliced

  • 1/4 red onion, minced

  • 2 tablespoons dill pickle relish

  • 2 teaspoons dijon mustard

  • 5 tablespoons coconut yogurt

  • 2 teaspoons Piquant Post Nordic Blend

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons capers

  • Sea salt and cracked black pepper to taste

  • Fresh dill to garnish


The easiest way to cook small to medium sized potatoes is to boil them whole and then allow them to cool before slicing them. To help them cool more quickly, run cold water over them after draining them in a colander. 


Bring a large pot of water to a boil, and add the whole new potatoes to the pot. Cook for 15-20 minutes or until the potatoes are tender to the center and easily pierced with a knife.

Drain the potatoes in a colander to cool. When the potatoes are cool enough to work with, slice them in halves or quarters as desired. 

Wash and slice the radishes, celery and onion. Transfer to a medium mixing bowl. Measure out the dill pickle relish, dijon mustard, coconut yogurt, Piquant Post Nordic Blend spice mix, apple cider vinegar, and capers.

Add the cooled and sliced potatoes to the mixing bowl and toss with the rest of the ingredients. Season to taste with salt and pepper as desired. Serve garnished with fresh dill or even parsley!

Alternatives & Substitutions

  • Potato salad is like a blank canvas-you can adjust the rest of the ingredients however you like! Try it with chopped pickles, red bell pepper, chili peppers, chopped hard boiled egg, bacon, green onion or chives. Instead of the vegan yogurt, try it with sour cream or mayo.

  • If you can’t fine dill pickle relish, the next best thing is chopped whole pickles. Just make sure to chop them very fine so they infuse the potato salad with their unique flavor. 

  • Our Nordic Blend a versatile spice. If you're short on time, try sprinkling on lox and cream cheese with bagels, avocado toast, or over salmon (or any fish) before roasting. 

  • It also is perfect to add to oil and vinegar for a lovely vinaigrette for salads or drizzled over roasted veggies.

  • Eat fish? Want the perfect holiday appetizer? Try making our Smoked Trout Rillettes recipe.

  • Or, try making our Scandinavian-inspired Fish Cakes with mustard aioli recipe instead!

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

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