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
- Boil potatoes in salted water until tender, 18–20 minutes; drain and set aside. Melt butter in a 12″ skillet over medium-high heat. Add kohlrabi pieces; cook, stirring occasionally, until crisp-tender, 5–7 minutes. Add reserved potatoes, the chopped kohlrabi leaves, dill, salt, and pepper; cook until leaves are wilted, 1–2 minutes more. Serve warm or at room temperature.