Skipper’s killer three chili potato salad

It’s summer in Norway, finally! And if there’s one thing us Norwegians love during summer, it’s grilling shit. We grill fish, meat, vegetables, mushrooms, and some even the seagulls that tries to snatch our food straight from the white hot grill. This potato salad is the perfect side for anything I can think of!


  • 1 kg new potatoes, washed and diced
  • 300 ml full fat sour cream or creme fraische
  • 100 ml mayonnaise
  • 2-3 casabel chilies
  • 1 ancho grande chili
  • 1 chipotle chili
  • 20 slices pickled cucumbers, diced (we used Änglamark sylteagurk)
  • fine sea salt to taste
  • 1 metric shit ton finely chopped chives*

*Just as a kilogram is over twice as much as a pound, the metric shit ton is over twice as much as the US shit ton.

If you are in Norway, the chilies used can be sourced from both Arctic Chili and Kaktus.


Wash, dice and boil the potatoes until tender. Toss inn the whole chilies along with the potatoes as they simmer.

Strain the potatoes, then let steam off and cool to room temp. Rinse and finely chop the chili. Hold back 1/2 chipotle (that’s the strong one!), then toss everything else into the pot, and add a few tablespoons pickling liquid and fine sea salt to taste. Stir very well to combine.

Taste the salad. If you want it spicier, add the remaining half chipotle. We always do. It’ll be a nice warming medium, but not at all crazy hot.

We love this potato salad in particular along with fresh corn on the cob and grilled summer cabbage! And of course a ice cold home brewed NEIPA. Or three 😉

Leave a Reply

Your email address will not be published. Required fields are marked *