This recipe idea originates from the heart of the Finnish area of Savonia, where “hyrskypotut” is particularly enjoyed during Midsummer celebrations. Hyrskypotut makes for an excellent summer meal!

I like serving this as a summer side dish because you don’t need to make sauce or serve potatoes with butter. The taste of Hyrskypottu is awesome. BTW, they taste, in my opinion, good cold, too. Kind of potato salad. Here in Austria, there is something called Erdäpfelkas. It’s a very common bread spread served in Wine Heurige. So, if you have some leftovers from Hyrskypottu, mash them finely and try them on top of good sourdough bread! It’s not the same as Erdäpfelkas, but I believe it’s tasty, and you get rid of your leftovers very deliciously!

Serves 5

Ingredients:

• 1 kg new potatoes
• 2 liters water
• 1 tsp salt
• 4 spring onion stalks
• 1 bunch of dill
• 250 g of sour cream
• 50 g butter

Instructions:

1. Boil Potatoes: Bring 2 liters of water to a boil in a large pot. Add the salt and potatoes. Cook until tender—small potatoes for about 10 minutes, larger ones for 15–20 minutes.
2. Prepare Add-ins: While the potatoes are boiling, finely chop the spring onion stalks and dill.
3. Drain and Mix: Drain the water from the pot once the potatoes are cooked. Add the chopped spring onions, dill, sour cream, and butter to the pot with the potatoes.
4. Shake: Cover the pot with a lid and shake vigorously until the potatoes slightly break apart and the ingredients are well mixed.
5. Serve: Serve immediately.

Tip: You can substitute the sour cream with crème fraîche or smetana for a slightly different flavor.

Serving Suggestions:

Hyrskypotut is delicious when served with salmon or herring. They also pair well with other fish, such as self-smoked salmon or autumn vendace (muikku). For a different twist, try them with grilled chicken.

Enjoy your meal and celebrate the summer with this classic Finnish dish!