How to Make Swedish Dill Potatoe Salad Recipe 🍴 Dillstuvad Potatis

Did you know that the first potatoes in Sweden was around 1655? Potatoes were documented at   Olof Rudbeck’s botanical garden in Uppsala, Sweden.

Recently, I went to a Midsummer celebration.  We danced around the Maypole (majstång  or  midsommarstång) and had traditional dishes such as 4 kinds of herring!! Which made me so happy to have 4 kinds of herring.  I just love herring!   🎈 🎉

It made me think to make the Swedish Dill Potatoe salad side dish.  It is perfect timing as I have so much dill, parsley and chives in my garden right now.  😀  This dish  goes with any summer dish such as grilled chicken, fish and even hotdogs.

Below is my recipe to mkae the Swedish Dill Potatoe Salad

🌼 Ingredients

  • 1 pound freshly boiled potatoes, cut into inch wide pieces
  • 1/2 tablespoon freshly ground white pepper
  • 3 heaping tablespoons chopped dill, parsley and/or chives

Béchamel sauce:

  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 1 1/3 cups whole milk or half milk/half cream
  • salt & pepper to taste

  1. Melt 1 tablespoon of butter in a saucepan over medium heat
  2. Add the flour & combine.
  3. Add cream or milk and whisk together.
  4. Bring to boil and let it boil for 2-3 minutes until the sauce thickens.
  5. Cut potatoes into inch wide pieces.
  6. Add salt and pepper to taste.
  7. Add the pre-cooked potatoes and heat through.
  8. Add half of the herbs.
Serve with either grilled chicken, steak or fish.  In Denmark, we typically have potatoe salad with hotdogs which is what I had with this recipe recently. 🍽️

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How to Make Beetroot Soup – Finnish Recipe – Punajuurikeitto – Borscht

This is our Finnish version of a Red Beetroot Soup! Healthy & Good! What to eat with Red Beetroot Soup? Traditionally, we serve beetroot soup with sour cream on top with a slice of rye bread.
See our YouTube video 
to see how Karen Grete prepares the Beetroot Soup
  • 3 medium apple size beetroots
  • 2 large size potatoes
  • 1 finely chopped Onion
  • 1 celery stalk
  • 1 carrot
  • 1/2 a white cabbage
  • 1 parsnips
  • 1 leek 
  • Salt and pepper powder to taste
  • 2 can of beef broth
  • olive oil
  • 2 cloves
  • 1 bay leaf
  • parsley
  • dill
  • a dash of dry margarine
  • 2 tablespoons of tomato paste
  • garlic cloves finely chopped
  • 1 teaspoon of sugar
  • 2 tablespoons of red wine vinegar 
  • 1 tablespoon of sour cream

  1. Wash, peel and chop potato, beetroots. parsnip, onions, carrots, celery stalk, white cabbage and leek
  2. Heat oil in a large pot over medium high heat
  3. Add and saute the chopped onions, potatoes, beetroots. parsnip, carrots, celery stalk, white cabbage and leek. 
  4. Add chopped parsley, dill, bay leaves and cloves. and a dash of dry margarine. Stir the mixture
  5. Add 2 cans of beef broth. Fill up the 2 cans of beef broth with water and pour it into the pot. Keep stirring
  6. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 45 hour or until vegetable is tender. 
  7. Add 2 large tablespoons of tomato paste, garlic, teaspoon of sugar, salt and pepper. Keep stirring
  8. Then add 2 tablespoons of red wine vinegar
  9. Season with salt and pepper to taste. Ladle soup into bowls. 

  10. Top with sour cream. Sprinkle with chives. 
  11. Serve with a rye bread on the side

  12. Check out our easy rye bread video too!

How To Make Homemade Creamed Kale Sauce (Grønlangkål) For Danish Summer Dishes

Creamed kale sauce has been eaten with pork or tongue and potatoes in Denmark and Nordic countries for several centuries.  A hearty meal great for  the summertime when you have fresh grown kale. Below is a recipe to make homemade creamed kale sauce (grønlangkål).


  • 1/2 tablespoon of butter
  • 1/2 tablespoon of flour
  • 1 cup of milk (other options is fish stock, chicken stock or beef stock)
  • 1 large bunch of washed kale, finely chopped
  • Salt and pepper
  • nutmeg

Kitchen Utensils

  • cutting board
  • sharp knife
  • small-medium heavy saucepan
  • wooden spoon


Prepare the Kale
Rinse kale well in large bowl of warm water.  Place the kale in a colander and drain. Rip the leaves off the stem. Discard any discolored leaves and tough stems. 

Cooking Tip: Be sure to wash this carefully and just before use, since it will hasten spoilage.

Then cook the kale in a pot of water.  Add a little bit of salt into the water.  Cook for about 20 minutes in order for the leaves to get soft. Then scoop the kale out of the pot,  Slice the leaves crosswise into ½ inch thick slices with a sharp knife on a cutting board. Set it aside in a bowl.  

Cooking Tip: Whenever you shop for kale, buy lots of it because it cooks down dramatically.

Make the Cream Sauce
Melt the butter in the saucepan over medium heat.

Add the flour and whisk until the flour is absorbed into the butter (this a “roux”).  Stir for about 2-3 minutes until it becomes thick, smooth and pale beige in color.

Add the milk gradually about 1/3 at a time, and whisk constantly.  Keep stirring and bring to boil.  Add Kale juices too. You don’t want this to burn.  Stir constantly for about 5-6 minutes until smooth and thick. 

If the sauce is too thick, you need to prime with milk or kale juice. If it is too thin, boil a little more.  Avoid the sauce tasting like flour by stirring well and carefully. 

Turn down the heat.  Add chopped kale. Add nutmeg for flavoring. Season with salt and pepper. Simmer the sauce for 1-2 minute without boiling.

Cover to keep warm until you are ready to serve.  Serve “grønlangkål” with either cooked smoke ham or tongue and over potatoes. Enjoy!

Did you know that ….the ancient Greeks and Romans grew kale in their gardens?

Shredded Brussels Sprouts Salad Recipe with Clementines – Rosenkål Salat Opskrift


Summer is coming and starting to think about great salads. Mixing fruits and salads have become popular to make.  Typically brussels sprouts are prepared either cooked or oven roasted. Instead these brussels sprouts are uncooked, thinly sliced and tossed with a dressing.  


This is a great side dish similar to coleslaw. Great with either pork chops or grilled chicken.  Perfect salad to serve at a brunch or at a barbeque out on the deck. 

Dressing Ingredients

  • 1 teaspoon of lemon zest
  • lemon juice from 1 medium size lemon
  • 1 teaspoon of rice wine
  • 2 teaspoon of honey
  • 1/2 teaspoon of dijon mustard
  • 1 /4 cup of olive oil

Salad Ingredients 

  • 1 pound of Brussels sprouts, cleaned and remove outer leaves
  • 1/2 a cup of pomegranate seeds (about 1 fruit)
  • 1/3 cup toasted pine nuts
  • 3/4 cup of clementine segments 
  • 1/2 a cup of shredded mozzerella white cheese
  • salt and freshly ground black pepper, to taste

Kitchen Utensils

  • medium-large bowl
  • 1 small bowl
  • cutting board
  • knife
  • wooden spoon
  • measuring cup 
  • measuring spoon
Click on our YouTube video 
to see how Karen Grete prepares this summer salad!

Dressing Instructions

To prepare the dressing, combine lemon juice, zest, dijon mustard, rice wine, honey in a medium bowl. While whisking continuously, slowly drizzle the olive oil into the mixture until all of the oil is incorporated. Season to taste with salt and pepper. Set aside.

Salad Instructions

  1. Select hard, bright-green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size and cut in half.
  2. Remove the outer leaves from the brussels sprout and rinse them well
  3. Using a very sharp knife, cut them into shreds thinly slice them crosswise.
  4. Break up the layers and place the sliced sprouts in a large bowl. 
  5. Add pomegranate seeds into the large bowl  
  6. Drizzle the dressing over the salad. Add as much dressing as desired, gently toss until combined
  7. Add the pine nuts to the Brussels sprouts salad
  8. Sprinkle the cheese and toss.
  9. Add individual clementine segments over the salad.  Arrange the clementines in a circular or decorative pattern                                                                                   
  10. Transfer to a individual serving plates or salad bowls. 

Let us know if you have a request another brussels sprout recipe! Enjoy! 
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on

    How to Make Danish Fried Onions ! Amazing for hamburgers & Smørrebrød – Bløde Stegte Løg

    Danish pan fried onions are absolutely delicious! If you plan to make Danish hamburgers (Hakkebøf), you need to make the pan fried onions first to give the hamburgers a nice flavor.

    What you will need to make Danish Fried Onions

    • 2 to 3 large white onions. it really depends on the size of the onions 
    • 1 to 2 tablespoons of butter
    • a sharp knife
    • cutting board
    • a frying pan
    • a spatula
    1. You want the kind that are free of blemishes and that are heavy and firm. 
      Chill them first — cold onions will be nicer on your eyes.
    2. Peel the onions and slice them thinly with a sharp knife.
    3. Make sure your pan gets hot before you start.  
    4. Then, add butter or oil into the frying pan. Put in enough to spread all over the bottom of the pan. Traditionally we use butter or margarine when making these onion.  However you can use oil too.  
    5. Once the pan is hot enough, add the onions into the pan. Leave these on the frying pan for a few minutes until these are nice and brown.   Fry the onions on low heat.  
    6. Stir the onions in the pan so they don’t stick. Also, you don’t want half to be white and raw and the other half almost black or burn. So keep pushing the onions around. You might need to add more butter and oil.  
    7. Total time should take around 5-7 minutes. These will become creamy, sweet, soft and golden. If you like the onions browner, keep stirring these in the pan.  Eventually these will burn real fast if you keep these on the pan too long. 
    8. When ready, set the onions aside until you are ready to serve your meat dish. 
    Pan fried onions provides the perfect savoury flavor for meat dishes such as steaks, frikadeller and hakkebøf If you make enough Danish pan fried onions, it is great as a left over food for a Danish Smørrebrød the next day. Also, we love to add the delicious onions with sauté mushrooms, potatoes and on steaks. It really tastes great with so many dishes and ingredients. If you never had tried pan fried onions, give it a try!

    Brussels Sprout Bacon Salad Recipe – Rosenkål Bacon Salat Opskrift


    Summer is coming and starting to think about great salads to make.  I really enjoy sitting outside on the deck or on a pinic table to enjoy summer dishes. This is a great side dish with chicken or steak for a barbeque, lunch or dinner.

    Brussels sprouts and bacon is a great combination and in a salad it is just yummy. I really like the lemon dressing over the brussels sprouts too. Plus the salad has a nice variety of textures. So let’s get started and make this delicious salad.


    • 1 pound of Brussels sprouts, cleaned, trimmed and halved lengthwise
    • 1/2 a pound of crisp bacon, diced
    • 1 cup pecans (walnuts optional)
    • 1 lemon zest  
    • freshly squeezed lemon juice 
    • 1 tablespoon of honey
    • salt and freshly ground black pepper, to taste
    • aprox 1 tablespoon of olive oil

    Kitchen Utensils

    • medium pan
    • cutting board
    • knife
    • wooden spoon
    • slotted spoon
     Click on our YouTube video 
    to see how Karen Grete prepares this summer salad


    1. Select hard, bright-green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size so they’ll cook evenly.
    2. Remove the outer leaves from the brussels sprout and rinse them well, then cut in half.
    3. Boil the brussels sprouts in lightly salted boiling water for 2 minutes.  Drain into a large mixing bowl. 
    4. Fry the bacon until crisp.  Using a slotted spoon, transfer bacon to paper towels to drain.  Dice the bacon.
    5. Transfer the diced bacon into the large bowl. Mix everything together.  Set aside bacon to garnish later.
    6. Add freshly squeezed lemon juice over the salad
    7. Then grate zest over the salad
    8. Drizzle about a tablespoon of olive oil over the salad. Mix well.
    9. Season with salt and black pepper to taste.
    10.  Mix in a tablespoon of honey and stir well.
    11. Just before serving, garnish with the pecans and reserved bacon
    Let us know if you have a request another brussels sprout recipe! Enjoy!

      How to Make Icelandic Potato Salad – Kartoflusalat


      The Icelandic Potato salad is a delicious and filling dish that is perfect as a side for meat dishes such as steaks.  However we think it is so good it is perfect as a side dish to a sandwiches or for summer picnics too.  If you want to know how to make this potato salad, just follow these steps.

      Click on this YouTube video 
      to see how the Kare Grete prepares this delicious salad!


      • 2 large potatoes (boiled tender, peeled & cubed)
      • 2 eggs (hard-boiled & chopped)
      • 2 red or green apples (peeled, cored & chopped) 
      • 1 small dill pickle (chopped)
      • 1/2 a red onion (chopped, larger if desired)
      • half a cup of parsley as garnish 
      • half a cup of Icelandic yogurt 
      • half a cup of mayonnaise
      • a dash of curry powder (a nice substitute is mustard)
      • lemon juice (optional as desired)
      • salt and pepper (to taste)
      Kitchen Utensils

      • large bowl
      • cutting board
      • knife
      • measuring cup
      • wooden spoon
      • juicer(optional for lemon)

      1 ) mix the prepared ingredients: potatoes, eggs, pickles, and one apple into a big bowl. Add a portion of the red onion and stir well.  The other portion we will use the onion as garnish.
      2)  next add half a cup of Icelandic yogurt and half a cup of mayonnaise. Toss the mixture well until the ingredients are thoroughly blended and the salad has a rich, creamy consistency.
      3) add a dash of curry powder, lemon juice (if using), salt and pepper to taste and stir well. Add more salt, curry or mayo as needed. 
      4) finally garnish with the second chopped apple and remaining chopped red onion. Then add parsley on top of the salad. This gives the salad wonderful color.

      Cover and refrigerate for a few hours. This will allow the ingredients to blend. You can serve this tasty potato salad cold or at room temperature.

      Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
      *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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