Recipe by: Jenny Blom

Source: Fredags Gourmet (Friday’s Gourmet) recipe book

Jenny Blom’s Swedish Marinated Salad with Potatoes (Potatoes not used in this preparation)

Ingredients (Vegetables)

  • 12-16 small potatoes
  • Salt flakes
  • 125 g shitake mushroom or brown mushrooms, sliced into big slices
  • 1 Tbsp olive oil
  • 1 bundle asparagus
  • 100 g snow peas
  • 100 g French beans or hericots verts
  • 12 small tomatoes

Ingredients (Marinade)

  • 1 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard (see photo)
  • 1 ½ pinch salt
  • ½ Tbsp sugar
  • 1 Tbsp finely chopped dill
  • 1 Tbsp finely chopped chives
  • 4 Tbsp olive oil


Preheat oven to 225 C (440 F)

  • Wash the potatoes and bake 20 mins, until soft.
  • Fry the mushrooms in a skillet with the olive oil.
  • Clean asparagus and boil in lightly salted water for 1-3 mins. Rinse in cold water (to keep color green).
  • Chop the snow peas into 2 or 3 pieces each. Boil together with French beans for 2-3 mins.
  • Chop the tomatoes.
  • Mix all the marinade ingredients together in a bowl.
  • Toss the vegetables in the marinade.   Let rest for 20 mins.
  • Put some vegetables with marinade on a plate and serve with the small potatoes with salt flakes on top.

Download PDF here: Swedish Marinated Vegetable Salad with Potatoes Jenny Blom