What is the dressing made of?

Two egg yolks are stirred thick with salt, then mustard, pepper, 1 tablespoon vinegar, and 3 tablespoons cooking oil. Finally, 1 deciliter of stiffly whipped heavy cream is folded in.

How are the ingredients cut?

Boiled, cold potatoes are cut into paper-thin slices, while the beet and head of lettuce are cut into strips. Everything is mixed together with a tablespoon of capers.

How many potatoes are needed?

The recipe uses 1½ liters of potatoes (measured by volume) and makes 6 servings. The potatoes must be boiled and cooled beforehand.

Where does the recipe come from?

It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 417.

Swedish potato salad

Name: Swedish potato salad
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.5 l boiled, cooled potatoes; 1 pcs beet (large, boiled); 1 pcs head of lettuce; 1 tbsp capers; 2 pcs egg yolks; pepper (to taste); salt (to taste); mustard (to taste); 1 tbsp vinegar; 3 tbsp cooking oil; 1 dl heavy cream (stiffly whipped)

Swedish potato salad from Schønberg Erken 1914: paper-thin slices of boiled potatoes mixed with shredded beet, lettuce, and capers; dressing of 2 egg yolks stirred with salt, mustard, pepper, 1 tbsp vinegar, 3 tbsp oil, and 1 dl stiffly whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 417 (falt i det fri)

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About the dish

Erken's "Swedish" potato salad with beet, lettuce, and capers, bound with a homemade egg dressing with whipped cream.

How to make it

1
Cut up
Cut the boiled, cold potatoes into paper-thin slices. Cut the beet and lettuce into strips.
2
Mix
Gently mix the potatoes, beet, lettuce, and capers together.
3
Stir the dressing
Stir the egg yolks thick with salt. Stir in mustard, pepper, vinegar, and oil, and finally fold in the stiffly whipped cream.
4
Arrange
Pour the dressing over the salad, or serve it on the side.

Changes from the original

Measurements are modernized (1½ liters potatoes, 1 dl cream). The capers are incorporated into the dressing/mixture, as the original assumes, and the egg yolks are specified as stirred thick with salt before oil and vinegar. Use fresh pasteurized eggs.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 417) → 1949 (korrekturlest, s. 462)~30% av teksten endretfjernetlagt til

1½ 1/2 l. poteter 1 stor rødbete 1 salathode 1 ~~spiseskefuld~~ spiseskje kapers 2 ~~eggeblommer~~ eggeplommer pepper salt sennep 1 ~~spiseske~~ spiseskje eddik 3 ~~spiseskeer~~ spiseskjeer matolje 1 del. ~~tyk~~ tykk fløte. De kokte, kolde poteter skjæres i ~~løvtynde~~ løvtynne skiver, rødbeter skjæres i strimler, likeledes salaten. Alt blandes sammen. ~~Eggeblommerne~~ Eggeplommene røres tykke med salt; sennep, pepper, eddik og olje røres i, ~~tilsidst~~ til sist den stive ~~fløte.~~ fløten.

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Frequently asked questions

What is the dressing made of?: Two egg yolks are stirred thick with salt, then mustard, pepper, 1 tablespoon vinegar, and 3 tablespoons cooking oil. Finally, 1 deciliter of stiffly whipped heavy cream is folded in.
How are the ingredients cut?: Boiled, cold potatoes are cut into paper-thin slices, while the beet and head of lettuce are cut into strips. Everything is mixed together with a tablespoon of capers.
How many potatoes are needed?: The recipe uses 1½ liters of potatoes (measured by volume) and makes 6 servings. The potatoes must be boiled and cooled beforehand.
Where does the recipe come from?: It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 417.

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