Norwegians are very proud and protective of their traditional potato salad recipes. It’s a staple of the Norwegian National Day breakfast, so on that weekend I’m not allowed to mess with the recipe. At other times, however, I like to add my own Australian twist as a great accompaniment to barbecue (or “grillmat” as it’s called in Norwegian). So here is my recipe for a knockout potato salad:
6–8 medium potatoes
200 mL sour cream
100 mL egg mayonnaise
3–4 tbsp finely chopped dill pickles (or sweet gherkins if you prefer)
1–2 tbsp chopped fresh chives
1 large brown onion
4 white button mushrooms
3–4 good sized rashers of bacon
1 tbsp lemon juice
1/2 tsp sugar
1 good blob of butter or margarine
Cut the potatoes into chunks (eighths for big potatoes, quarters for small ones) and boil them in a pot until they are cooked but still firm. Drain and run some cold water over them before setting aside.
Chop the bacon and onion and peel and slice the mushrooms. Sauté all three in the butter until the onion is translucent and the bacon is getting crispy. Drain off excess fat and set aside.
Blend the sour cream, mayonnaise, pickles, and chives together and then add the lemon juice, sugar, salt, and pepper. Add more of any ingredient to taste.
When the potatoes are cold, toss the bacon/onion/mushroom mix through and then pour the cream mixture over the top. Mix gently so as not to mash up the potatoes. Let it sit for ten minutes and then serve.