potatissallad med kålrabbi och dill (kohlrabi pota

Name: Potatissallad med Kålrabbi och Dill (Kohlrabi Pota
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Swedish
Ingredients: 1 pound(s) baby waxy potatoes; 6 tablespoon(s) unsalted butter; 1 small kohlrabi, trimmed and cut into 1" pieces, plus 1 cup roughly chopped leaves; 1/3 cup(s) roughly chopped dill; - kosher salt and freshly ground black pepper, to taste

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Sweden's Potatissallad med Kålrabbi och Dill (Kohlrabi Potato Salad). Dill-and-new-potato salad is an iconic summer food in Sweden. In this version, which first appeared in Per Styregård's story "A Midsummer's Dream," sauteed kohlrabi, fresh dill, and boiled potatoes are warmed in melted butter to make a simple side dish that’s perfect for picnics and backyard barbecues.

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yield 4 -6

prep time 10 Min

cook time 25 Min

method Stove Top

Ingredients For potatissallad med kålrabbi och dill (kohlrabi pota

1 lb

baby waxy potatoes
6 Tbsp

unsalted butter
1 sm

kohlrabi, trimmed and cut into 1" pieces, plus 1 cup roughly chopped leaves
1/3 c

roughly chopped dill
kosher salt and freshly ground black pepper, to taste

How To Make potatissallad med kålrabbi och dill (kohlrabi pota

1
Boil potatoes in salted water until tender, 18–20 minutes; drain and set aside.

2
Melt butter in a 12" skillet over medium-high heat. Add kohlrabi pieces; cook, stirring occasionally, until crisp-tender, 5–7 minutes.
3
Add reserved potatoes, the chopped kohlrabi leaves, dill, salt, and pepper; cook until leaves are wilted, 1–2 minutes more. Serve warm or at room temperature.
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