salad / salata / salaatti

Picnic Potato Salad / Prvomajska krumpir salata / Vappu Perunasalaatti

Dear Finnish friends, sorry to break it to you like this, but in preparation for the May Day, we’ve already had a whole month of super warm and sunny weather. By now, we’ve already forgotten about the trees starting to grow leaves, because even the most stubborn ones are now full on green. So while we wait for you to come enjoy the 20-something degrees weather with us, we’re giving you an easy recipe to bring to that picnic you’re invited to this weekend.

When Tilli moved to Croatia he somehow imagined that all the potato salads of the world simply had to include mayonnaise. Ružmarin, on the other hand, couldn’t understand why a potato salad would need anything more than the traditional sliced onions, pumpkin seed oil, and lots of pepper. Since we come from two potato-loving countries, we had no problem with developing potato salad recipes, mainly because we had to eat them all, and they were gooood. This recipe is light enough to work as a fresh side for any grilled meat, and uses ingredients you can easily find anywhere. We use yogurt to give the creaminess, and you can play around with combining thick, runny and maybe even greek yogurt to give it the texture you prefer, while still keeping it healthy. If you love this potato salad so much you want to take it out, it’s really easy to make ahead and keeps well in the fridge. Have a great start of the picnic season!


  • 1,5 kg potatoes
  • 100 g thick yogurt
  • 100 g runny yogurt
  • 1 tbsp capers
  • 3 spring onions
  • 6 pickles
  • 1 tsp mustard powder
  • 15 olives
  • bunch of chives
  • zest of 1 lemon
  • 1,5 kg krumpira
  • 100 g čvrstog jogurta
  • 100 g tekućeg jogurta
  • 1 žlica kapara
  • 3 mlada luka
  • 6 kiselih krastavaca
  • 1 žličica gorušice u prahu
  • 15 maslina
  • stručak vlasca
  • kora 1 limuna
  • 1,5 kg perunoita
  • 100 g paksua jogurttia
  • 100 g juoksevaa jogurttia
  • 1 rkl kapriksia
  • 3 kevätsipulia
  • 6 suolakurkkua
  • 1 tl sinappijauhetta
  • 15 oliivia
  • kourallinen ruohosipulia
  • sitruunan kuori, raastettu


  1. Fill a large pot with water and bring it to a boil with some salt. Peel the potatoes and cut them into large bite size pieces. Cook until tender, then drain and rinse with cold water, then set aside to cool.
  2. Finely chop the capers, pickles, and chives. Cut up the olives, slice the spring onions, and grate the lemon zest.
  3. In a bowl, mix both types of yogurt with mustard powder, salt and pepper. Add the rest of the ingredients.
  4. When the potatoes have cooled, add them to the yogurt mixture and carefully mix them through so they don’t fall apart.
  1. Zakuhajte vodu u velikom loncu i posolite. Ogulite krumpir i narežite ga na veće komade, pa kuhajte dok ne omekša. Ocijedite, isperite hladnom vodom i ostavite da se malo ohladi.
  2. Sitno nasjeckajte kapare, kisele krastavce i vlasac. Narežite masline, mladi luk, i naribajte koricu limuna.
  3. U velikoj posudi pomiješajte obje vrste jogurta s gorušicom u prahu, solju i paprom. Dodajte ostale sastojke.
  4. Kad se krumpir ohladi, lagano ga umiješajte u mješavinu jogurta i poslužite ohlađeno ili na sobnoj temperaturi.
  1. Kiehauta iso katillinen vettä. Kuori perunat ja leikka ne reiulun kokoisiksi paloiksi. Keitä kunnes kypsiä, noin 20 min, ja sitten valuuta ja huuhtele viileällä vedellä. Laita sivulle viilentymään.
  2. Hiennon kaprikset, suolakurkut ja ruohosipuli. Paloittele oliivit ja kevätsipulit.
  3. Sekoita molemmat jogurtit ja sinappijauhe suuressa kulhossa. Mausta reilusti suolalla ja pippurilla. Lisää muut pilkotut ainekset.
  4. Kun perunat ovat huoneenlämpöisiä lisää ne jogurtti seokseen ja varoivaisesti sekoita ne läpi.



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