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Swedish potato salad

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. 1

    Cut up

    Cut the boiled, cold potatoes into paper-thin slices. Cut the beet and lettuce into strips.

  2. 2

    Mix

    Gently mix the potatoes, beet, lettuce, and capers together.

  3. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 462)~81% of the text changedremovedadded
1,5 l kokte, avkjølte poteter. 1/2 l. poteter 1 stk stor rødbete (stor, kokt). 1 stk salathode. salathode 1 ss kapers. spiseskje kapers 2 stk eggeplommer. eggeplommer pepper (etter smak). salt (etter smak). sennep (etter smak). 1 ss eddik. spiseskje eddik 3 ss matolje. spiseskjeer matolje 1 dl kremfløte (stivpisket). Skjær de del. tykk fløte. De kokte, kalde potetene kolde poteter skjæres i løvtynne skiver. Skjær rødbeten og salaten skiver, rødbeter skjæres i strimler.. Bland poteter, rødbete, salat og kapers forsiktig sammen.. Rør eggeplommene strimler, likeledes salaten. Alt blandes sammen. Eggeplommene røres tykke med salt. Rør inn salt; sennep, pepper, eddik og olje, og vend olje røres i, til sist inn den stivpiskede fløten.. Hell dressingen over salaten, eller server den ved siden av. stive fløten.

Note on Modernised

Mål er modernisert (1½ liter poteter, 1 dl fløte). Kapersen er tatt inn i dressingen/blandingen, som originalen forutsetter, og eggeplommene angis rørt tykke med salt før olje og eddik. Bruk ferskpasteuriserte egg.

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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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