This dish is traditionally served on Midsummer in Sweden to celebrate the new potatoes in the garden.
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- 24 ounces new potatoes (any larger potatoes cut in two)
- 1 teaspoon salt
- 1/8 cup white balsamic vinegar
- 1/2 cup chopped scallions
- 1/2 cup chopped parsley
- 1/4 cup chopped chives
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Put new potatoes in a large pot. Cover with cold water and add 1 teaspoon salt. Bring water to a boil and let potatoes cook until fork-tender, 8-10 minutes. Drain potatoes.
In a large bowl, toss together white balsamic vinegar and warm new potatoes. Let sit for 5 minutes.
Add scallions, parsley, chives, and olive oil. Toss to coat. Season with salt and pepper.