Cold potato salad can be eaten all year round - for barbecues, on the lunch table or as a side dish for meatballs (frikadeller), for example.
Kold kartoffelsalat
Cold potato salad is a classic, perhaps especially in summer with grilled goodies.But it can be eaten all year round. Here in the Czech Republic it is a regular accompaniment to schnitzels, in Denmark it is more likely to be served with meatballs (frikadeller).Sometimes I think a homemade potato salad can seem a bit ‘’bland‘’ - but if you add both sweetness and acidity, it becomes more interesting in my opinion.
Ingredients
- 1 kg potatoes
- 50 g mayonnaise
- 300 g Sour cream, e.g. 9%.
- 1-1½ tbsp Dijon mustard to taste
- 1-2 tbsp lemon juice or white wine vinegar or apple vinegar to taste
- 1½-2 tbsp sugar to taste
- ½ tsp curry powder or more if you want a "curried potato salad"
- 2-3 pcs spring onions
- OR 1 onion and ½ bunch of chives
- ½-1 tsp salt to taste
- freshly ground pepper
Method
- Peel the potatoes and boil them in salted water. They must not be allowed to become mushy. Let them cool down
- Cut the potatoes into slices
- Clean and chop the spring onions - first chop the green ones finely. Then split the white part lengthways and chop it finely as well.ALTERNATIVELY, finely chop a medium-sized onion and add it together with finely chopped chivesPour into the bowl you are mixing the dressing in
- Add the ingredients for the dressing. Start with the "minimums" as mentioned above and then taste to see if you want to increase any of them.Keep in mind that the dressing needs to have some flavour - so it doesn't get too bland once the potatoes are mixed in.
- Mix the potatoes and dressing and season again.
English (UK) 
Dansk
2 Comments
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