{"id":4638,"date":"2025-08-28T12:51:52","date_gmt":"2025-08-28T10:51:52","guid":{"rendered":"https:\/\/madebymary.se\/?p=4638"},"modified":"2025-09-12T13:33:54","modified_gmt":"2025-09-12T11:33:54","slug":"potatissallad","status":"publish","type":"post","link":"https:\/\/madebymary.se\/en\/potatissallad\/","title":{"rendered":"Potatissallad"},"content":{"rendered":"<p>Potatissallad \u00e4r en m\u00e5ngsidig r\u00e4tt d\u00e4r kokt potatis blandas med dressing och olika tillbeh\u00f6r. Den kan vara <strong>fransk med vin\u00e4grett och \u00f6rter<\/strong>, <strong>kr\u00e4mig med majonn\u00e4s eller gr\u00e4ddfil<\/strong>, eller <strong>italiensk med <a href=\"https:\/\/madebymary.se\/en\/olivolja-det-flytande-guldet-fran-medelhavet\/\">olivolja<\/a>, citron och gr\u00f6nsaker<\/strong>. Valet av dressing avg\u00f6r om den blir l\u00e4tt och fr\u00e4sch eller fyllig och m\u00e4ttande. Hemligheten ligger i att blanda potatisen medan den \u00e4r l\u00e4tt varm \u2013 d\u00e5 suger den \u00e5t sig dressingens smak och salladen f\u00e5r mer djup.<\/p>\n<h3>Ursprung och historia<\/h3>\n<p>Potatissalladens historia \u00e4r n\u00e4ra knuten till potatisens resa fr\u00e5n Anderna i Sydamerika till Europa p\u00e5 1500-talet. I Frankrike gjorde Antoine-Augustin Parmentier potatisen popul\u00e4r under 1700-talet, och franska kokb\u00f6cker fr\u00e5n 1800-talet beskriver redan sallader med vin\u00e4grett och \u00f6rter. I Centraleuropa utvecklades de kr\u00e4miga varianterna med majonn\u00e4s, och i Italien tog man fasta p\u00e5 olivolja, vin\u00e4ger och f\u00e4rska gr\u00f6nsaker. Idag \u00e4r potatissallad sj\u00e4lvklar p\u00e5 midsommarbordet i Sverige, p\u00e5 picknickar i Frankrike och p\u00e5 grillfester i USA.<\/p>\n<h3>Svensk klassisk potatissallad<\/h3>\n<p><strong>Ingredienser (4 portioner)<\/strong><\/p>\n<ul>\n<li>1 kg f\u00e4rskpotatis<\/li>\n<li>3 dl gr\u00e4ddfil<\/li>\n<li>1 dl majonn\u00e4s<\/li>\n<li>1 msk grov senap<\/li>\n<li>2 msk vitvinsvin\u00e4ger<\/li>\n<li>\u00bd gurka, fint\u00e4rnad<\/li>\n<li>1 bunt r\u00e4disor, skivade<\/li>\n<li>1 knippe gr\u00e4sl\u00f6k, hackad<\/li>\n<li><a href=\"https:\/\/madebymary.se\/en\/salt-ar-livsviktigt-for-kroppen\/\">Salt<\/a> och peppar<\/li>\n<\/ul>\n<p><strong>G\u00f6r s\u00e5 h\u00e4r<\/strong><\/p>\n<ol>\n<li>Koka potatisen och l\u00e5t svalna, sk\u00e4r i bitar.<\/li>\n<li>Blanda gr\u00e4ddfil, majonn\u00e4s, senap och vin\u00e4ger till en dressing.<\/li>\n<li>V\u00e4nd ner gurka, r\u00e4disor, gr\u00e4sl\u00f6k och potatis.<\/li>\n<li>Smaka av med salt och peppar.<\/li>\n<li>L\u00e5t st\u00e5 i kyl minst 1 timme f\u00f6re servering.<\/li>\n<\/ol>\n<h3>Fransk potatissallad \u2013 l\u00e4tt och elegant<\/h3>\n<p>Den franska varianten k\u00e4nnetecknas av att den <strong>inte inneh\u00e5ller majonn\u00e4s<\/strong>. Ist\u00e4llet anv\u00e4nds vin\u00e4ger eller <a href=\"https:\/\/madebymary.se\/en\/vitt-vin-fran-friskt-och-krispigt-till-fylligt\/\">vitt vin<\/a>, dijonsenap, olivolja och f\u00e4rska \u00f6rter som persilja, dragon och gr\u00e4sl\u00f6k. Potatisen blandas med <a href=\"https:\/\/madebymary.se\/en\/godaste-dressingen-till-sallad\/\">dressingen<\/a> medan den fortfarande \u00e4r varm, vilket g\u00f6r att syran och oljan tr\u00e4nger in och skapar en intensivare smak. I Paris kallas den ofta <em>\u00e0 la Parisienne<\/em>, och den serveras g\u00e4rna till grillad fisk eller kyckling. Eftersom den \u00e4r majonn\u00e4sfri t\u00e5l den dessutom att st\u00e5 ute l\u00e4ngre vid <a href=\"https:\/\/madebymary.se\/en\/packa-en-matsack-att-ata-ute-picknick-utan-krangel\/\">picknick<\/a>.<\/p>\n<h3>Fransk potatissallad<\/h3>\n<p><strong>Ingredienser (4 portioner)<\/strong><\/p>\n<ul>\n<li>800 g fast potatis (g\u00e4rna f\u00e4rskpotatis)<\/li>\n<li>3 msk vitt vin eller champagnevin\u00e4ger<\/li>\n<li>1 msk dijonsenap<\/li>\n<li>5 msk olivolja (extra virgin)<\/li>\n<li>2 schalottenl\u00f6kar, finhackade<\/li>\n<li>1 knippe f\u00e4rsk persilja, hackad<\/li>\n<li>\u00bd knippe gr\u00e4sl\u00f6k, hackad<\/li>\n<li>Salt och svartpeppar<\/li>\n<\/ul>\n<p><strong>G\u00f6r s\u00e5 h\u00e4r<\/strong><\/p>\n<ol>\n<li>Koka potatisen hel med skal tills den \u00e4r mjuk men fast.<\/li>\n<li>H\u00e4ll av och l\u00e5t svalna lite, sk\u00e4r i skivor eller halvor medan den fortfarande \u00e4r varm.<\/li>\n<li>Vispa ihop vin, vin\u00e4ger, senap, salt, peppar och olivolja till en vinaigrette.<\/li>\n<li>Blanda potatisen med schalottenl\u00f6k och \u00f6rter, h\u00e4ll \u00f6ver vinaigretten.<\/li>\n<li>L\u00e5t st\u00e5 minst 30 minuter innan servering s\u00e5 att smakerna hinner s\u00e4tta sig.<\/li>\n<\/ol>\n<h3>Kr\u00e4mig potatissallad \u2013 fyllig klassiker<\/h3>\n<p>Den kr\u00e4miga potatissalladen bygger p\u00e5 majonn\u00e4s, gr\u00e4ddfil eller cr\u00e8me fra\u00eeche som bas. Ofta blandas senap, vin\u00e4ger, hackad l\u00f6k, selleri, inlagd gurka eller kapris i f\u00f6r att ge balans mellan syra och fyllighet. H\u00e5rdkokta <a href=\"https:\/\/madebymary.se\/en\/hur-manga-kalorier-i-ett-agg\/\">\u00e4gg<\/a> \u00e4r ett klassiskt tillbeh\u00f6r som ger extra <a href=\"https:\/\/madebymary.se\/en\/vad-ar-protein\/\">protein<\/a>. Denna variant \u00e4r popul\u00e4r i Sverige p\u00e5 buff\u00e9er och midsommar, men ocks\u00e5 i USA d\u00e4r den \u00e4r standard p\u00e5 barbecue och picknick. N\u00e4r den f\u00e5r st\u00e5 i kylsk\u00e5p n\u00e5gra timmar utvecklas smakerna och salladen blir \u00e4nnu godare.<\/p>\n<h3>Kr\u00e4mig potatissallad<\/h3>\n<p><strong>Ingredienser (4 portioner)<\/strong><\/p>\n<ul>\n<li>1 kg fast potatis<\/li>\n<li>3 dl cr\u00e8me fra\u00eeche eller gr\u00e4ddfil<\/li>\n<li>1 dl majonn\u00e4s<\/li>\n<li>1 msk dijonsenap<\/li>\n<li>2 msk vitvinsvin\u00e4ger eller pressad citron<\/li>\n<li>2 h\u00e5rdkokta \u00e4gg, hackade<\/li>\n<li>1 liten r\u00f6dl\u00f6k, finhackad<\/li>\n<li>3\u20134 inlagda gurkor, hackade<\/li>\n<li>1 knippe dill eller gr\u00e4sl\u00f6k<\/li>\n<li>Salt och svartpeppar<\/li>\n<\/ul>\n<p><strong>G\u00f6r s\u00e5 h\u00e4r<\/strong><\/p>\n<ol>\n<li>Koka potatisen, l\u00e5t svalna och sk\u00e4r i bitar.<\/li>\n<li>R\u00f6r ihop majonn\u00e4s, cr\u00e8me fra\u00eeche, senap och vin\u00e4ger till en dressing.<\/li>\n<li>V\u00e4nd ner potatis, \u00e4gg, l\u00f6k, gurka och hackade \u00f6rter.<\/li>\n<li>Smaka av med salt och peppar.<\/li>\n<li>Kyl i minst 2 timmar innan servering.<\/li>\n<\/ol>\n<h3>Italiensk potatissallad \u2013 frisk och medelhavsinspirerad<\/h3>\n<p>I Italien anv\u00e4nds aldrig majonn\u00e4s utan <strong>extra virgin olivolja, vin\u00e4ger eller citron<\/strong>. Salladen kompletteras med r\u00f6dl\u00f6k, tomater, oliver och kapris, ibland \u00e4ven gr\u00f6na b\u00f6nor. P\u00e5 Sicilien finns <em>insalata pantesca<\/em> med potatis, tomat, r\u00f6dl\u00f6k, kapris och oregano. H\u00e4r ligger fokus p\u00e5 fr\u00e4sch\u00f6r och balans mellan s\u00e4lta, syra och \u00f6rtighet. Serveras g\u00e4rna till grillad fisk eller som l\u00e4tt sommarr\u00e4tt.<\/p>\n<h3>Italiensk potatissallad<\/h3>\n<p><strong>Ingredienser (4 portioner)<\/strong><\/p>\n<ul>\n<li>800 g f\u00e4rskpotatis eller sm\u00e5 vaxiga potatisar<\/li>\n<li>2 dl k\u00f6rsb\u00e4rstomater, halverade<\/li>\n<li>1 r\u00f6dl\u00f6k, tunt skivad<\/li>\n<li>100 g svarta oliver (g\u00e4rna Kalamata)<\/li>\n<li>2 msk kapris<\/li>\n<li>4 msk olivolja (extra virgin)<\/li>\n<li>2 msk r\u00f6dvinsvin\u00e4ger eller citronjuice<\/li>\n<li>1 vitl\u00f6ksklyfta, pressad<\/li>\n<li>1 knippe f\u00e4rsk basilika eller persilja<\/li>\n<li>Salt och peppar<\/li>\n<\/ul>\n<p><strong>G\u00f6r s\u00e5 h\u00e4r<\/strong><\/p>\n<ol>\n<li>Koka potatisen med skal tills den \u00e4r mjuk men fast. L\u00e5t svalna lite och sk\u00e4r i bitar.<\/li>\n<li>Vispa ihop olivolja, vin\u00e4ger, vitl\u00f6k, salt och peppar till en dressing.<\/li>\n<li>Blanda potatisen med l\u00f6k, tomater, oliver och kapris.<\/li>\n<li>H\u00e4ll \u00f6ver dressingen och toppa med f\u00e4rska \u00f6rter.<\/li>\n<li>Servera rumstempererad.<\/li>\n<\/ol>\n<h3>N\u00e4ringsv\u00e4rde och h\u00e4lsa<\/h3>\n<p>En portion potatissallad p\u00e5 250 g inneh\u00e5ller i genomsnitt:<\/p>\n<ul>\n<li><strong>Fransk variant<\/strong>: ca 220\u2013260 kcal, rik p\u00e5 C-vitamin och <a href=\"https:\/\/madebymary.se\/en\/kalium-ar-avgorande-for-hjarta-muskler-och-nervsystem\/\">kalium<\/a>, l\u00e5g i fett.<\/li>\n<li><strong>Kr\u00e4mig variant<\/strong>: ca 300\u2013360 kcal, h\u00f6gre fettinneh\u00e5ll fr\u00e5n majonn\u00e4s, men ocks\u00e5 mer protein om \u00e4gg ing\u00e5r.<\/li>\n<li><strong>Italiensk variant<\/strong>: ca 280\u2013320 kcal, rik p\u00e5 nyttiga enkelom\u00e4ttade fetter fr\u00e5n olivolja samt antioxidanter fr\u00e5n tomat och \u00f6rter.<\/li>\n<\/ul>\n<p>Potatisen i sig \u00e4r n\u00e4ringsrik och ger fibrer, B-vitaminer och kalium. Valet av dressing avg\u00f6r om r\u00e4tten blir en l\u00e4tt sidor\u00e4tt eller ett mer m\u00e4ttande inslag.<\/p>\n<h3>Tips f\u00f6r perfekt potatissallad<\/h3>\n<ul>\n<li>Anv\u00e4nd <strong>vaxig potatis<\/strong> som h\u00e5ller formen, t.ex. f\u00e4rskpotatis eller fast potatis.<\/li>\n<li>Koka potatisen med skal och sk\u00e4r den varm f\u00f6r b\u00e4sta smakupptagning.<\/li>\n<li>L\u00e5t salladen st\u00e5 i kyl n\u00e5gra timmar innan servering \u2013 smakerna utvecklas d\u00e5 b\u00e4ttre.<\/li>\n<li>Balansera smakerna: syra (vin\u00e4ger\/citron), s\u00e4lta (salt, kapris, oliver), s\u00f6tma (senap eller en nypa socker) och \u00f6rter.<\/li>\n<li>Anpassa efter tillf\u00e4lle: fransk till picknick, kr\u00e4mig till grillfest, italiensk till somrig medelhavsmat.<\/li>\n<\/ul>\n<h3>Fakta som \u00f6verraskar<\/h3>\n<ul>\n<li>Det finns \u00f6ver <strong>5 000 potatissorter i v\u00e4rlden<\/strong>, vilket g\u00f6r att olika l\u00e4nder anv\u00e4nder helt olika texturer i sina sallader.<\/li>\n<li>Martha Stewart rekommenderar att alltid h\u00e4lla vin\u00e4grett p\u00e5 potatisen medan den \u00e4r varm \u2013 annars fastnar smakerna bara p\u00e5 ytan.<\/li>\n<li>I Finland finns en egen variant, <em>rosolli<\/em>, d\u00e4r potatis blandas med r\u00f6dbetor, mor\u00f6tter och \u00e4pple, ofta serverad med en rosa dressing.<\/li>\n<li>Fransk potatissallad var l\u00e4nge en statussymbol i Paris, eftersom potatis under 1700-talet s\u00e5gs som modern och exotisk.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Potatissallad \u00e4r en m\u00e5ngsidig r\u00e4tt d\u00e4r kokt potatis blandas med dressing och olika tillbeh\u00f6r. Den kan vara fransk med vin\u00e4grett och \u00f6rter, kr\u00e4mig med majonn\u00e4s eller gr\u00e4ddfil, eller italiensk med olivolja, citron och gr\u00f6nsaker. Valet av dressing avg\u00f6r om den<\/p>","protected":false},"author":1,"featured_media":4639,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-4638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","","tg-column-two"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Potatissallad - Made by Mary<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/madebymary.se\/en\/potatissallad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Potatissallad - Made by Mary\" \/>\n<meta property=\"og:description\" content=\"Potatissallad \u00e4r en m\u00e5ngsidig r\u00e4tt d\u00e4r kokt potatis blandas med dressing och olika tillbeh\u00f6r. Den kan vara fransk med vin\u00e4grett och \u00f6rter, kr\u00e4mig med majonn\u00e4s eller gr\u00e4ddfil, eller italiensk med olivolja, citron och gr\u00f6nsaker. 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