Scandinavian potato salad | Ottolenghi Recipes

Name: Scandinavian potato salad | Ottolenghi Recipes
Ingredients: 500ml sunflower (or vegetable) oil, for frying; 1 large onion (180g), peeled and cut into very thin rounds (use a mandoline, if you have one); 2-3 tbsp cornflour; Fine sea salt and black pepper; 700g charlotte potatoes, or new potatoes, cut in half; 70g unsalted butter; 1 tub salmon relish (40g) – we used Patum Peperium’s The Poacher’s Relish; 10g chives, finely chopped; 10g picked dill leaves, finely chopped; 1½ tsp white mustard seeds; 60g sweet pickled cucumbers, thinly sliced, to garnish, plus 2 tbsp brine

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This is based on a favourite test kitchen snack that involves a schmear of mustard and a quick squiggle of Swedish cod’s roe from a tube. Browse online for more

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Ingredients

500ml sunflower (or vegetable) oil, for frying
1 large onion (180g), peeled and cut into very thin rounds (use a mandoline, if you have one)
2-3 tbsp cornflour
Fine sea salt and black pepper
700g charlotte potatoes, or new potatoes, cut in half
70g unsalted butter
1 tub salmon relish (40g) – we used Patum Peperium’s The Poacher’s Relish
10g chives, finely chopped
10g picked dill leaves, finely chopped
1½ tsp white mustard seeds
60g sweet pickled cucumbers, thinly sliced, to garnish, plus 2 tbsp brine