Danish potato salad, known as kold kartoffelsalat, has become one of my all-time favorite variations of potato salad. It is remarkably different from traditional American potato salad or Hawaiian potato salad, yet just as fantastic. The name itself is even fun to say, isn’t it? This refreshing salad is a beloved staple for summer gatherings and pairs beautifully with Frikadellers, providing an authentic Danish culinary experience. It also makes a fantastic accompaniment to burgers and brats, enhancing any backyard BBQ with its unique flavor profile.
What Makes Danish Potato Salad Different?
So, what distinguishes Danish potato salad from its American counterpart? Unlike American-style potato salads, which often rely on mayonnaise-heavy dressings, Danish potato salad features a lighter, creamy dressing. I prefer to prepare it with sour cream, but crème fraîche, or yogurt can also be used for a refreshing taste. American potato salad often uses russet potatoes, but comparatively, Danish potato salad uses small, waxy potatoes. These potatoes hold their shape well after boiling. They are cooked with their skins on to preserve their texture and flavor. Once cooled, they are peeled and diced into bite-sized pieces.
Many vegetables grow well in Denmark based on the mild temperatures. It rarely gets below 25ºF or above 80ºF. This is a perfect climate for vegetables such as potatoes, onions, radishes, and many fresh herbs. When we drove across the country, small greenhouses could be spotted in many yards. These are successfully used in Denmark for other vegetables that thrive in warmer temperatures. Sometimes, the greenhouses can be used year-round due to the mild climate.
Since potatoes are one of the most abundant crops within the region, it makes sense that they are used in traditional Danish cuisine. For flavor and a crunchy flavor, this potato salad has diced red onion and chives. For an added burst of flavor, consider tossing in some radishes, which deliver a delightful peppery kick, or even asparagus for a satisfying crunch.
Preparation, Servings, and Storage
This Danish potato salad is similar in preparation to American potato salad, just with different ingredients. Plan about 2½ hours from start to finish, as the potatoes need to cool between boiling and prepping the salad. Additionally, the potato salad needs to rest in the refrigerator for about an hour after mixing to allow the flavors to meld. This recipe yields up to 6 servings. It can be prepared as much as 5 days ahead of time. Store any leftovers in an airtight container in the refrigerator. Enjoy each bite of this refreshing Danish potato salad!
Danish Potato Salad
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Ingredients
- 3 Pounds Yellow potatoes
- 1 cup Sour cream
- 1/4 cup Mayonnaise
- 1/3 cup Red onion, diced
- 2 tbsp Chives, chopped
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
Instructions
- Place the potatoes in a stockpot and fill with water to cover the potatoes.
- Bring the potatoes to a boil and cook for 15 minutes or until fork tender.
- Drain the potatoes and fill the pot with cold water and ice to quickly cool the potatoes.
- Once the potatoes are cool, remove the skins, place in a large bowl, cover, and refrigerate for 1 hour.
- Remove the potatoes from the bowl to a cutting board and cut the potatoes into bite size pieces.
- In the large mixing bowl, combine:1 cup Sour cream1/4 cup Mayonnaise1/3 cup Red onion, diced2 tbsp Chives, chopped1/2 tsp Sea salt1/2 tsp Black pepper
- Add the diced potatoes back into the bowl, stir to coat the potatoes with the creamy sauce, and refrigerate for one hour before serving.
Nutrition
