Smoky potato salad

by Petter Bäcklund

4 persons:

1 kg fresh potatoes (tiny ones)
4 tablespoons olive oil
2 dl Gruyère AOP cheese
25 g butter
Sea salt
1 fresh onion

Herb oil:
2,5 dl mix of herbs (rosemary,
basil, thyme, parsley)
2 cloves of garlic
1,5 dl olive oil
½ lemon (juice)
Salt and pepper

Smoked sour cream:
2,5 dl sour cream
Smoke (smoke on a grill,
with a smoke gun or use
liquid smoke from the
grocery store)


Use a smoke gun, grill or liquid smoke to add a touch of smoke to your sour cream. I like a touch of smoke but be careful not to overpower other flavours.

Preheat the oven to 225°C. Wash the fresh potatoes (try to get tiny ones) and put them in a pan with olive oil and sea salt. Roast in the oven for 15 min in 225°C and then add the Gruyère AOP cheese and butter, and roast for 5 more minutes until the cheese has melted. Meanwhile, prepare the herb oil by blending the herbs, garlic and oil together,then add salt and pepper and squeeze in some lemon for flavour. Thinly slice the fresh onion and cut the chives using a sharp knife or scissors.

Put the potatoes on a serving plate and add the herb oil, sour cream and sprinkle the onions and chives on top. Enjoy with big chunks of Gruyère AOP cheese on the side.


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