Herbed New Potatoes with Gravlax

Herbed New Potatoes with GravlaxMidsommar, or the summer solstice, is celebrated every year in Sweden on the longest day of the year. Abundant sunshine, flower garlands, maypoles, and the first picks of produce from the summer season mark the holiday. New potatoes, tiny and tender, abound on midsommar tables, but if you can’t find them, regular small potatoes will suffice. Gravlax, or cured salmon, is rich in heart healthy omega-3 fatty acids. Eat enough of it and your skin will thank you too- the healthy fats help combat wrinkles and can give you a healthy glow. Serve this dish along side a fresh cucumber salad, and some pickled herring if you dare. Don’t forget to wash it down with a traditional celebratory glass of aquavit, which (in smaller doses) can help aid digestion. Fresh and lightly dressed, this recipe will leave you sprightly enough for a rousing round of Helan Går.

Serves 2 (easily multiplied for a larger group)
Total Prep Time: 20 minutes


  • 1 ½ cups new potatoes (or the smallest potatoes you can find) halved if necessary
  • 2 tablespoons sour cream
  • 1 tablespoon grainy mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh dill
  • Salt and black pepper to taste
  • 4 slices gravlax (or smoked salmon or lox)
  • 1 small handful of micro-greens
  • Olive oil, lemon juice, salt, pepper, lemon zest, and fresh dill to taste


 In a pot, add the potatoes, and fill with water just to cover. Add a pinch of salt, and bring the water to a boil. Cook for 6-8 minutes, until the potatoes are fork tender.

  1. In a bowl, whisk together the sour cream, mustard, lemon juice, dill, and a pinch of salt and pepper.
  2. When the potatoes are cooked, drain them and add them to the bowl with the dressing. Toss everything well to combine, and season to taste.
  3. On a platter, arrange the gravlax in an even layer, and then scoop the potatoes into the center.
  4. Dress your micro-greens with a drizzle of olive oil, a squeeze of lemon, and a bit of salt and pepper, tossing well to combine. Pile the greens on top of the potatoes.
  5. Sprinkle over some fresh chopped dill, lemon zest, salt, and pepper.



About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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