Dill-and-new-potato salad is an iconic summer food in Sweden. In this version, which first appeared in our June/July 2014 issue with Per Styregård's story "A Midsummer's Dream," sautéed kohlrabi, fresh dill, and boiled potatoes are warmed in melted butter to make a simple side dish that’s perfect for picnics and backyard barbecues.
- 1 lb. baby waxy potatoes
- 6 tbsp. unsalted butter
- 1 small kohlrabi, trimmed and cut into 1" pieces, plus 1 cup roughly chopped leaves
- 1⁄3 cup roughly chopped dill
- Kosher salt and freshly ground black pepper, to taste