Skip Regular Potato Salad – Make It The Norwegian Way

There are many ways to turn a run-of-the-mill potato salad into a side you begrudge sharing with others. A spoonful of classic Italian sauce, pesto, gives you 20 times the flavor, while if it's texture you're looking for, this crunchy addition has got you covered. Alternatively, you can take a look at how some other countries put their potato salad together. Norway's version — known as potetsalat — is a peak blend of creamy, tangy, crunchy deliciousness, and a staple of summer barbecues and cookouts.

Potetsalat is made with the potatoes that are on the firmer side, giving the dish plenty of heft. It's best to use firm, waxy ones, and many Norwegian home cooks turn the season's new potatoes into potato salad, enjoying their earthy, fresh taste. The dressing they come in is just as important. Sour cream or mayo are among the most commonly used sauces, but they're often combined for maximum tang.

Fresh dill, finely chopped onion, and pickled gherkins round out the dressing, giving it depth of flavor, a hint of sharpness, and that all-important crunch. It's best to chill it for a while in the fridge and garnish with a sprinkle of freshly chopped chives and dill, before presenting your potetsalat to the tribe. It's the perfect accompaniment to BBQ-slathered ribs and home-made burgers, and we think it gives Iceland's iconic hot dog topping a run for its money.

When it comes to summer grilling, Americans and Norwegians have a lot in common. The Scandinavian country loves to kick back and enjoy a hearty meal outside, and potetsalat is a key part of that tradition. But while potatoes were an established food in the United States by the early 17th century, it took around another 100 years for Scandinavians to entertain them. Just as with the tomato, Europeans were sniffy about the new veggie (of which Americans eat an astonishing amount every year), but when the foodie penny finally dropped, Norwegians embraced potatoes as eagerly as us.

If you're going to try making potato salad the Norwegian way, arguably the biggest pitfall is your choice of tuber. Many recipes use baby or new potatoes, which are smaller so they're cooked whole, then gently broken up with a fork. Fingerlings are ideal, but if you only have older, bigger potatoes, cut them large enough so they'll cook without turning to mash (or mush) when they're forked. It's also worth paying attention to the balance of your sauce.

Some people find the zing of sour cream and mayo together too much. If you're sensitive to a tangy flavor, try one or the other first, before experimenting with combinations to find one that your tastebuds like. If pickles aren't your bag, you can sub them out for slices of radish or roughly-chopped cucumber to get your crunch on, and if you want to be really fancy, throw in a hard-boiled egg.