Nordic Garden Potato Salad Paired with Vermentino
We’re always on the look out for Scandinavian dishes that taste good (fellow pickled herring haters, you understand). This potato salad is a fresh, vibrant, Nordic-inspired vegan‑friendly twist on a classic. It’s light, crisp, and perfect for summer picnics, camping or cookouts – especially because there’s no mayo or eggs.
Prep the veggies and dressing ahead, adjust the dressing to your liking, and enjoy a taste of our Scandinavian side with a chilled glass of Gård Vermentino!
Nordic Garden Potato Salad
Serves: 4–6
Written by: Tanya Miller; Inspired by: Anneli Schmidt’s Nordic Potato Salad
Suggested wine pairing: 2025 Vermentino
INGREDIENTS
Salad
- 2 lbs new potatoes (we used Yukon Golds)
- 2–3 radishes, thinly sliced on a mandolin
- 1–2 small carrots, grated
- 3–4 green onions, sliced
- 2-3 teaspoons capers, chopped
- 2 pickles, diced (Bubbies are the way to go)
- 2 small cucumbers, thinly sliced on a mandolin (adding cukes was a happy accident and now we wouldn’t eat it any other way)
- ~2 Tbsp kosher salt for boiling potatoes
- Fresh dill, chopped (add generously)
- Curly parsley chopped (optional)
Dressing
Adjust to taste — this is a flexible vinaigrette. Can be made several days ahead.
- ~3 tsp white wine vinegar
- 1–2 Tbsp pickle or caper brine (we used pickle brine)
- ~3+ Tbsp olive oil (adjust based on acidity and taste)
- ~1 tsp dijon mustard, depending on how much you like mustard. The original recipe calls for Finnish mustard which is milder and slightly sweet – so add a pinch of sugar to your liking. We used ~2 tsp sugar.
- Salt & pepper to taste
INSTRUCTIONS
- Prep all vegetables.
- Wash potatoes and cut into bite‑size pieces. Place in a pot and cover with cold water by about an inch. Bring to a boil, add salt, stir, and cook until just fork‑tender, 10–15 minutes depending on size.
- While the potatoes cook, whisk together the dressing ingredients.
- Drain potatoes and transfer to a bowl. While still warm, drizzle about one‑third of the dressing over them. Toss gently so the potatoes absorb the vinaigrette. Taste and adjust salt.
- Once cooled, add the vegetables and toss with the remaining dressing. Transfer to a serving platter, garnish with extra dill.
- Serve and enjoy with a refreshing glass of Vermentino!
If you’re just discovering our recipes, they’re crafted by our in house trio of food obsessed creatives: Jen (Director of Marketing), Tanya (Culinary Creator and Woodinville Tasting Room Associate), and William (Marketing Manager & Photographer). We’re siblings (Tanya and Jen biologically; William honorarily), teammates, and fellow home cooks who love great wine, incredible food, and making dishes that look as good as they taste. The recipes you’ll find on our blog are developed, styled, and photographed by us, and we have so much fun doing it. Enjoy — and stay tuned for more!
