Anyone who knows me at all knows I despise potato salad. Cold chunks of overcooked mealy potatos sodden with greasy mayonnaise, topped with green pepper and paprikia… *gag* I’m not even a huge fan of potatoes cooked other ways, either. However, the adorable little Danish potatoes I kept encountering intrigued and tempted me…but how could I prepare them? And then, I kept seeing signs advertising kartofelsalat (potato salad), so I began to wonder. Might American and Danish potato salads be different? I do so love the hot German version—all salty and sour with bacon and vinegar…
So, while dining at the home of new Danish friends, I brought up the subject and was told that there are MANY possible versions of potato salad. One can make it hot, with olive oil, diced olives, sun-dried tomatoes, capers, and herbs. One can make it cold, using any variety of preparations, most of which do not include Hellmann’s mayonnaise! I was sold on the idea, and went to the store the next day to get what I needed.
Here is the version I tried:
- Slice and boil a bunch of little yellow Danish potatoes (be sure to wash off all the fine sand coating them!).
- Let the little golden beauties cool off before sprinkling lightly with salt and tossing in greek yogurt. Feel free to add a dab of crème fraise if you like. I did!
- Sprinkle in sliced green onion and lots of dill.
- Eat
Notes: If I had had any on hand, I would have added a tiny bit of prepared mustard. Oh, you might also like some black pepper…I hate the stuff, so I don’t even keep it in my house!
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| The finished product, served alongside a hard boiled egg, pickled herring in curry sauce, and a piece of Danish brown bread. |
Let me know if you try making it! I’d love to hear about your experiences!
feisty living 