Spring has officially arrived, despite the snow-covered landscape and winter’s unrelenting grasp. That’s to be expected here in the north, as we’re nestled into the mountainous valley.  As each day passes, the signs of spring become more vibrant and this is certainly reflected in the kitchen. Casseroles and slow-cooked meals make way for lighter dishes, and this potato and lettuce salad with pickled celery is just the dish to put a little spring back into our step.

This delightful spring salad is simple and refreshing. The crispness of the lettuce paired with potatoes and tangy, crunchy, quick-pickled celery makes this salad stand out among other typical potato salads. It’s dressed with a simple sour cream and mayo dressing and the addition of soft-boiled eggs really rounds this out as a complete dish. It provides a unique salad for the table and would be wonderful served alongside a grilled main or even as a stand-alone lunch. A topping of croutons or toasted seeds would be welcome as well.

Potato and Lettuce Salad with Pickled Celery (salat med potet- og syltet stangselleri)

Serves 4 to 6

For the pickled celery:

• ½ cup (120 ml) water
• ¼ cup (60 ml) white vinegar
• ¼ cup (50 g) granulated sugar
• 3 celery stalks, sliced

For the dressing:

• 4 tablespoons sour cream
• 2 tablespoons mayo
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon salt
• ¼ teaspoon pepper

For the salad:

• 4 to 6 cooked small potatoes, diced
• 1 pound (500 g) cos/romaine lettuce (hjertesalat), cleaned and coarsely chopped
• 1 spring onion, diced
• 4 soft-boiled eggs, if desired
• Fresh chives or dill, to garnish

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For the pickled celery, in a small saucepan, bring the water, vinegar, and sugar to a simmer over medium heat and cook until the sugar has dissolved. In a glass jar, add the celery slices and pour the brine on top. Let sit at room temperature for about 1 hour or until cooled.  

For the dressing, in a small bowl, combine the sour cream, mayo, lemon juice, salt, and pepper.

In a large bowl, combine the cooked potatoes (with skins on) and lettuce, then pour the dressing on top and toss to combine. Place the potato and lettuce salad on a serving tray. Top with the spring onion, pickled celery, soft-boiled eggs, and chives or dill to garnish. Serve immediately.

To store, place in the refrigerator and consume within a day.