In the summertime, most Swedes try to eat every meal outdoors. After the seven-month-long winter and subzero temperatures, the start of summer is a time to celebrate. Travel round the oblong country and you'll find some common dishes at most tables, this potato salad being one of them. A light mustard-based vinaigrette replaces the mayonnaise and celery and relish add extra crunch.

salad:

10 red new potatoes (size "c")
5 celery stalks
1 yellow onion
1/2 cup sweet relish

dressing:

1 Tbsp. balsamic vinegar
3 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 Tbsp. honey
salt and pepper to taste

Bring water to a boil in a pot. Add the potatoes, and cook until just tender, 20 - 25 minutes, depending on size of potatoes. NOTE: to test the potatoes, pierce them with a fork, or a potato needle. If the potato glides off the fork easily, then they are done.

Dice the celery stalks. Dice the onion.

Remove the potatoes when done, and rinse under cold water to stop the cooking. Cut into wedges--the pieces should be roughly cut giving the potatoes a rough texture; this allows the dressing to stick to them better.

Toss the potatoes with the onion, celery and relish. Set aside.

In a small bowl, combine the vinegar and the mustard. Add the olive oil in slow stream, followed by the honey. If the dressing appears to thick at this point, simply add some cold water, one teaspoon at a time, until you attain the desired consistency. Season to taste with salt and pepper.

Add the dressing to the potatoes and mix well. Store in a cool place until ready to serve.