Nordic Shrimp and Avocado Potato Salad

Name: Nordic Shrimp and Avocado Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: nordic
Ingredients: 700 g small waxy potatoes (such as baby or new potatoes), halved or quartered; 1 tbsp salt (for boiling water); 350 g cooked peeled coldwater shrimp (thawed and patted thoroughly dry); 2 pcs firm-ripe avocados, diced into 2 cm cubes; 0.5 pcs small red onion, finely chopped; 3 pcs radishes, thinly sliced; 1 dl sour cream (gräddfil or crème fraîche, 18-34% fat); 2 tbsp mayonnaise; 1 tsp Dijon mustard; 1.5 tbsp freshly squeezed lemon juice; 0.5 tsp finely grated lemon zest; 4 tbsp fresh dill, finely chopped; 2 tbsp fresh chives, finely snipped; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper

By Culiora

Nordic Shrimp and Avocado Potato Salad served on a plate, photographed in natural light

Tender boiled new potatoes and sweet coldwater shrimp are tossed with creamy avocado in a zesty sour cream and dill dressing. Bright lemon juice and crisp red onion cut through the richness for a classic, refreshing Scandinavian meal.

Servings: 4
Prep time: 20 min
Cook time: 20 min
Total time: 40 min

Ingredients

700 g small waxy potatoes (such as baby or new potatoes), halved or quartered
1 tbsp salt (for boiling water)
350 g cooked peeled coldwater shrimp (thawed and patted thoroughly dry)
2 pcs firm-ripe avocados, diced into 2 cm cubes
0.5 pcs small red onion, finely chopped
3 pcs radishes, thinly sliced
1 dl sour cream (gräddfil or crème fraîche, 18-34% fat)
2 tbsp mayonnaise
1 tsp Dijon mustard
1.5 tbsp freshly squeezed lemon juice
0.5 tsp finely grated lemon zest
4 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely snipped
0.5 tsp fine sea salt
0.25 tsp freshly ground black pepper

Instructions

Place the halved potatoes in a medium saucepan, cover with cold water by at least 2 cm, and stir in the 1 tbsp of salt. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 12–15 minutes until tender when pierced with a paring knife.
Drain the potatoes in a colander and spread them across a shallow plate or baking sheet to steam dry and cool to room temperature, about 20 minutes.
While the potatoes cool, whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, lemon zest, half of the chopped dill (2 tbsp), all chives, sea salt, and black pepper in a small bowl until completely smooth.
In a large mixing bowl, combine the cooled potatoes, finely chopped red onion, and sliced radishes. Pour over two-thirds of the dressing and toss gently with a rubber spatula to coat evenly.
Gently fold in the dry shrimp and diced avocado, adding the remaining dressing if needed, being careful not to crush the avocado cubes.
Taste and adjust seasoning with extra lemon juice, salt, or black pepper if desired. Transfer to a serving platter or shallow bowl and scatter the remaining 2 tbsp of fresh dill over the top before serving.