Danish Potato Salad Recipes

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DANISH POTATO SALAD



Danish Potato Salad image

This recipe for Danish Cold Potato Salad, or Kold Kartoffelsalat as we called it in Denmark, is a great summer side dish and is a most-have for a traditional Nordic barbecue party. Cold Potato Salad is a fantastic side dish for most types of meat especially sausages and pork made on a grill. It is very easy to prepare and it has a great and fresh taste which is perfect for a hot summer day. For me, this dish has some great memories attached to it. I always remember it from my childhood and that we almost always had it as a side dish in the summer time. I did grow up in a family where almost all dinners, during the summer period, were prepared on a grill in the garden - so of course we did eat a lot of Danish Cold Potato Salad.

Categories     side dish

Time 35m

Yield 3-4 people

Number Of Ingredients 6

650 g (1.5 lb) small potatoes with peel
2 dl (1 cup) creme fraiche/sour cream
2 dl (1 cup) soured/acidified milk (or Greek yogurt)
bunch of chives (about 1 dl/1/2 cup), finely chopped
1 red onion, finely chopped
salt

Steps:

  • 1. In a large pot add some water and bring it to boil; cook the potatoes with the peel for about 10-15 minutes depending on the size of them. They should be nice and tender when done. The potatoes should be covered in water during this cooking process. 2. Use a knife; gently peel of the peel of the potatoes while they are still a little hot. 3. Dice the potatoes in smaller bite-size pieces. 4. In a bowl; add the cream fraiche/sour cream, Greek yogurt, finely chopped chives, finely chopped onions and salt. Mix all the ingredients into a nice dressing. 5. Add the prepared potatoes and gently mix them with the dressing. 6. Decorate the top of the bowl with chopped chives and tomatoes.

MOM'S DANISH POTATO SALAD



Mom's Danish Potato Salad image

A easy-to-make inexpensive potato salad. The homemade dressing for this is really good and I feel what makes it so good, and works equally well with macaroni salad. This is my mom's recipe, and her mom made it before her. I use about 6 hard-boiled eggs because I like my potato salad with more eggs. The prep and cook time is only a estimate, as I've never timed how long it takes to make this. If you use mayo instead of Miracle Whip I'd suggest starting with only 1 T. sugar and adding more to taste as mayo is sweeter than Miracle Whip. And of course please feel free to adapt this recipe ingredient-wise to your familie's preferences.

Provided by Teresa M

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup vinegar
1/4 cup water
6 tablespoons sugar
1/4 teaspoon salt
1 dash pepper
1 teaspoon mustard
2 eggs, well beaten
1 cup salad dressing (I use Miracle Whip, but you can you mayo or anything you like)
4 -5 cups potatoes, cooked and cubed
3 hard-boiled eggs
1/4 cup celery, diced
2 tablespoons onions, diced
1/4 cup sweet pickle relish

Steps:

  • Combine first 6 ingredients and bring to a boil.
  • Gradually beat in well-beaten eggs.
  • Cook, stirring constantly until slightly thickened.
  • Remove from heat and add salad dressing.
  • Mix well and pour over potato, egg, celery, onion and relish.
  • Add more salt and pepper if desired.
  • Refrigerate until well-chilled and enjoy.

DANISH POTATO SALAD



Danish Potato Salad image

Make and share this Danish Potato Salad recipe from Food.com.

Provided by PanNan

Categories     Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

3 lbs medium potatoes (about 9 potatoes)
12 ounces green beans
1/2 cup mayonnaise or 1/2 cup salad dressing
1/2 cup sour cream
2 tablespoons milk
1 teaspoon curry powder
1 teaspoon dijon-style mustard
3/4 teaspoon salt
1/4 teaspoon pepper
milk (optional)

Steps:

  • In a large saucepan, cover potatoes with water.
  • Bring to boiling; reduce heat.
  • Cover and simmer for 20 to 25 minutes or just until tender.
  • Drain well; cool slightly.
  • Peel and cube potatoes.
  • Meanwhile, cut fresh green beans into 1-inch pieces.
  • In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
  • Drain.
  • Cool.
  • For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
  • Gently stir in the potatoes and green beans.
  • Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
  • If necessary, stir in a little additional milk before serving.

Nutrition Facts : Calories 140.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.4, Sodium 195.4, Carbohydrate 26.8, Fiber 4, Sugar 2.6, Protein 3.7

DANISH POTATO SALAD WITH DILL



Danish Potato Salad With Dill image

This was attached to a bunch of fresh dill I bought. Haven't made it yet - posting it here so it doesn't get lost. This is an official 5 A Day recipe.

Provided by Gran Dee

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb potato, boiled and sliced
1 cup low-fat plain yogurt
3 teaspoons light mayonnaise
1/4 cup green onion, minced
1 teaspoon curry powder
1 teaspoon Dijon mustard
1/3 cup fresh dill, chopped
fresh ground pepper, to taste
salt, to taste

Steps:

  • Mix together yogurt, mayonnaise, onion, curry powder, mustard and salt.
  • Add potatoes, dill and pepper to taste, stir gently.

Nutrition Facts : Calories 111.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 2.5, Sodium 58.6, Carbohydrate 21.8, Fiber 1.9, Sugar 8.6, Protein 3.5

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