This recipe for Danish potato salad (or kartoffel salat in Danish) comes from a visit with my Aunt Karen at her home just outside Copenhagen. She peels the new potatoes with a knife and then boils them to perfection. What makes this dish so great is that you start with the dressing first and then add the potatoes. If you love a good potato salad made with less mayonnaise than traditional American recipes, this one will not disappoint and is perfect for any family get together!
Peel new potatoes with a knife and cut in half (if some are larger, cube to the same size). Boil a pot of water without salt. When boiling add the potatoes and cook for about 15-20 minutes. When tender, remove from heat and drain. Set the potatoes aside in the pot covered.
In a bowl combine the onions, celery, crème fraiche, mayonnaise, mustard and herbs. Stir well and add a drizzle of apple cider vinegar. Quarter the potatoes and add to the dressing. Stir well and season with salt and pepper. Refrigerate for an hour or more. Garnish with remaining basil leaves. Serves 8
Ingredients
Directions
Peel new potatoes with a knife and cut in half (if some are larger, cube to the same size). Boil a pot of water without salt. When boiling add the potatoes and cook for about 15-20 minutes. When tender, remove from heat and drain. Set the potatoes aside in the pot covered.
In a bowl combine the onions, celery, crème fraiche, mayonnaise, mustard and herbs. Stir well and add a drizzle of apple cider vinegar. Quarter the potatoes and add to the dressing. Stir well and season with salt and pepper. Refrigerate for an hour or more. Garnish with remaining basil leaves. Serves 8