Norwegian Potato Salad!

1. 1

   Best made 1 day ahead, or allow 3 hours refrigeration time.

2. 2

   Boil the potatoes in salted water until still somewhat firm. (they continue to cook after draining). Drain and when cool enough cut into small dice.

3. 3

   Place in a bowl.

4. 4

   Combine all remaining ingredients and stir until salt and sugar are disolved.

5. 5

   Pour over the potatoes and toss well to cover all potatoe cubes.

6. 6

   Cover and refrigerate.

7. 7

   Note: I like to use the little red potatoes. Together with the green chives and parsley they look very eye appealing. :-).

8. 8

   Times listed do not include refrigeration!

* Per serving · 4 servings · Values may vary.

No additional tips available.