Norwegian Potato Salad Recipes

NORWEGIAN POTATO SALAD!

Steps:

• Best made 1 day ahead, or allow 3 hours refrigeration time.
• Boil the potatoes in salted water until still somewhat firm. (they continue to cook after draining). Drain and when cool enough cut into small dice.
• Place in a bowl.
• Combine all remaining ingredients and stir until salt and sugar are disolved.
• Pour over the potatoes and toss well to cover all potatoe cubes.
• Cover and refrigerate.
• Note: I like to use the little red potatoes. Together with the green chives and parsley they look very eye appealing. :-).
• Times listed do not include refrigeration!

MOM'S NORWEGIAN POTATO LEFSA

Steps:

• Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
• Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
• Cut into one-fourths, for serving.

NORWEGIAN CUCUMBER SALAD (AGURKSALAT)

Steps:

• Slice the cucumber thin with a sharp knife.
• Mix the dressing ingredients well and pour over cucumber slices in serving bowl.
• Refrigerate for at least an hour.
• Sprinkle with the parsley and serve.