Fresh potato salad without mayonnaise

I was just listening to a radio program that talked about how potato salad belongs to almost every Finnish celebration (except Christmas). Yes, absolutely true! I couldn't imagine May Day, Midsummer or the New Year without potato salad. Could you?

In addition to potatoes, this fresh potato salad contains pickles, onions, apples, capers and oat-based crème fraîche.

The recipe is by no means particularly vegan, so it can be prepared either with oat fraiche or with regular cream cheese. I used to make this with a cream base, and now I use oat fraiche. The taste is just as good either way you do it.

With or without mayonnaise?

This will surely divide opinion, but I personally enjoy potato salad preferably without mayonnaise. The end result is fresher and lighter without it.

However, if you are used to eating potato salad with mayonnaise, you can put, for example, half oat fraiche and half mayonnaise.

How long should the potato salad be made?

Preparing the salad itself is extremely easy and takes less than half an hour, but remember to set aside a couple of hours for the salad to cool down - it doesn't taste the same warm.

You can conveniently prepare the potato salad the day before, because the taste only gets better when it can be made in the refrigerator. On the other hand, if you're in a hurry to get the salad to the table, a couple of hours in the fridge is perfectly fine.

Potato varieties suitable for salad

For potato salad, it is recommended to use a firm, i.e. potato variety sold in a green bag. It takes the longest to cook, but it also doesn't crumble easily when cooked.

When carefully cooked, the general purpose potato sold in a yellow bag also works well in potato salad. I've used them too. You just have to watch them very carefully and stop cooking as soon as the fork sinks into the potato. Some of the potatoes will still crumble, so it might be worth cooking a little more than the instructions say, because some will go to waste.

Adding the sauce

If possible, you should preferably add the sauce to the potatoes when the potatoes are still a little warm, like hand-warm. Then the potatoes will really absorb the sauce inside and the taste will be perfect.

Tulosta

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