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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.
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