Swedish Potato and Kohlrabi Salad

Swedish Potato and Kohlrabi Salad (640x439)

I made this salad last night using kohlrabi from my Pinckney’s Produce CSA box. I thought it was great. It’s my favorite way I have used kohlrabi so far. It’s hard to go wrong with potatoes and butter. I adapted the recipe from one I found in June/July 2014 issue of Saveur magazine.

Swedish Potato and Kohlrabi Salad

1 pound potatoes, peeled, cut into bite-sized chunks (or use baby potatoes – whole or cut in half – and leave the skin on)
4 – 6 tablespoons butter
1 kohlrabi with leaves, ends trimmed, peeled, cut into chunks, and leaves chopped
1 teaspoon dried dill (or about 1/3 cup fresh dill, chopped)
Kosher salt and black pepper, to taste

Boil the potatoes in salted water until tender, about 10 minutes (check for doneness with a fork). Drain and set aside.

Meanwhile, melt the butter in a skillet over medium-high heat and add the kohlrabi. Cook, stirring often, until crisp-tender, about 7 minutes. Add the chopped kohlrabi leaves and continue to cook until they wilt. Add the potatoes, dill, and season with salt and pepper. Gently stir to combine. Serve salad warm or at room temperature.

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11 Comments on “Swedish Potato and Kohlrabi Salad”

  1. alifemoment says:

    Delicious recipe, I will try this! :)

  2. MamaD1xx4xy says:

    Looks great! We will be having some kohlrabi from our garden tonight in napa cabbage wraps. Two veggies from the garden in one meal, yum!


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