Potatissallad med Kålrabbi och Dill (Kohlrabi Potato Salad)

Name: Potatissallad med Kålrabbi och Dill (Kohlrabi Potato Salad)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 lb. baby waxy potatoes; 6 tbsp. unsalted butter; 1 small kohlrabi, trimmed and cut into 1" pieces, plus 1 cup roughly chopped leaves; 1 ⁄ 3 cup roughly chopped dill; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4-6

FELIX ODELL

Dill-and-new-potato salad is an iconic summer food in Sweden. In this version, which first appeared in our June/July 2014 issue with Per Styregård's story "A Midsummer's Dream," sautéed 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.

Ingredients

1 lb. baby waxy potatoes
6 tbsp. unsalted butter
1 small kohlrabi, trimmed and cut into 1" pieces, plus 1 cup roughly chopped leaves
¹⁄₃ cup roughly chopped dill
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Boil potatoes in salted water until tender, 18–20 minutes; drain and set aside. Melt butter in a 12" skillet over medium-high heat. Add kohlrabi pieces; cook, stirring occasionally, until crisp-tender, 5–7 minutes. 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.

Boil potatoes in salted water until tender, 18–20 minutes; drain and set aside. Melt butter in a 12" skillet over medium-high heat. Add kohlrabi pieces; cook, stirring occasionally, until crisp-tender, 5–7 minutes. 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.