A Traditional Finnish Salad with a Family Touch
A traditional Finnish salad, Isoäidin Salaatti (Grandmother’s Salad), brings lightness, creaminess, and nostalgic charm to the table. In many Finnish homes, it stands as a beloved classic. In our family, we always serve it at summer buffets, festive dinners, and especially with grilled, oven-baked, or smoked salmon.
Light, Creamy, and Full of Fresh Flavor
At the heart of this traditional Finnish Grandmother’s salad is tender butterhead lettuce. It is torn into bite-sized pieces and layered with finely chopped hard-boiled eggs. A generous sprinkle of fresh chives and parsley gives the salad brightness and color. The creamy dressing, whipped from cream and flavored with mustard, vinegar, salt, pepper, and a hint of sugar, brings everything together.
What makes this heritage salad truly special is how the whipped cream dressing gently coats the ingredients without overpowering them—it’s delicate, yet rich with flavor.
A Finnish Family Salad Recipe, With a Twist
This version of Isoäidin Salaatti comes from my own family’s table, passed down through generations. We often mix one yolk, but many Finns mix all the cooked yolks directly into the dressing for extra richness. And, only use the egg whites in the salad mix. I honestly love both styles—each brings out different textures in the salad.
Perfect with Grilled Fish or a Finnish Feast
Isoäidin Salaatti is an ideal companion to seafood. My favorite is grilled or smoked salmon, adding a fresh and creamy contrast to smoky fish. Serve it with new potatoes or a slice of rye bread or Finnish Saaristolaisleipä, Archipelago bread, for a simple, satisfying Finnish meal.
Whether you’re preparing a May first or a midsummer buffet, summer lunch, or a cozy weekend dinner, this salad is a beautiful way to celebrate tradition with a fresh twist.
This traditional Finnish salad is the perfect companion to my Cured Salmon Recipe – Finnish Gravlax (Graavilohi) or
Grilled Salmon with Dill and Lemon. The fresh flavors of the salad balance beautifully with the richness of the fish, creating a meal that’s both comforting and light.
Looking for the perfect bread to serve alongside Grandmom’s Finnish Salad? Try these Rustic No-Knead Rolls — they’re easy and delicious!
Grandmother’s Finnish Salad (Isoäidin Salaatti)
Ingredients
Salad:
- 1 head butterhead lettuce or 3–4 small romaine hearts or similar
- 3 hard-boiled eggs
- A small bunch of fresh chives
- A small bunch of fresh flat-leaf parsley
Creamy Dressing:
- 100 ml about ⅓ cup + 1 tbsp heavy whipping cream
- ¼ – ½ tsp salt to taste
- White or black pepper to taste
- ½ tbsp Dijon mustard
- ½ tbsp vinegar white wine or spirit vinegar works well
- ¼ – ½ tsp sugar
Instructions
Prepare the Salad Base:
- Wash and dry the lettuce thoroughly. Tear it gently into bite-sized pieces. Place into a serving bowl.
Cook and Chop Eggs:
- To hard-boil a medium-sized egg, place it in a pot of cold water, bring it to a boil over medium-high heat, then reduce the heat and simmer for 8-9 minutes. Afterward, transfer the egg to a bowl of ice water to cool before peeling.
- Peel and finely chop two of the eggs, along with the white from the third egg. Reserve the third yolk for the dressing.
Layer the Salad:
- Combine the torn lettuce and chopped eggs in layers or gently mix them in the bowl.
Make the Dressing:
- In a mixing bowl, whip the cream until soft peaks form. Mash the reserved egg yolk and fold it into the whipped cream. Add Dijon mustard, vinegar, sugar, salt, and pepper. Mix gently to combine.
Serve:
- Serve the dressing on the side or gently mix into the salad just before serving.
Garnish:
- Finely chop the chives and parsley. Sprinkle them generously on top before serving.
Notes
Recipe Notes & Tips:
- Choosing Lettuce: For the best texture, use butterhead lettuce (also known as Boston or Bibb lettuce) as it provides a tender, mild flavor that complements the creamy dressing. You can also use other soft-leaf varieties you like. It is also great with crispier lettuce varieties.
- Perfectly Hard-Boiled Eggs: To ensure your eggs are perfectly cooked, aim for an 8-9 minute simmer (depending on a size of the eggs) after the water comes to a boil. The eggs will have firm whites and a slightly creamy yolk, perfect for this salad.
- Make Ahead: This salad can be prepared a few hours ahead of time, but if you are adding the dressing directly to the salad, it’s best to serve it immediately to prevent the lettuce from wilting. You can store the dressing separately and toss it with the salad just before serving.
- Adjusting the Dressing: You can adjust the acidity of the dressing by altering the amount of vinegar. If you prefer a milder flavor, use 0.25 tsp of vinegar, or for a more tangy kick, add up to 0.5 tsp. Dijon mustard adds depth, but feel free to reduce it if you prefer a more subtle flavor.
- Serving Suggestions: This salad is a great side dish for festive meals, buffets, and family gatherings. It pairs beautifully with grilled meats, fish (especially salmon), or as part of a larger salad spread.
