Danish Potato Salad Recipe

Name: Danish Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 2 pounds Potatoes, Use Small Firm Potatoes Like Fingerlings Or Yukon Gold; 2 teaspoons Salt, For The Boiling; 6 whole Radishes, Stems Removed, Finely Sliced; 5 spears Asparagus, Tough End Removed Then Chopped; 1/2 cups Fresh Peas; 1/2 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced; 1/2 pieces Green Bell Pepper, Stem And Seeds Removed Then Diced; 1 bunch Scallions, Diced; 1/4 cups Chives, Finely Chopped; FOR THE DRESSING:; 16 ounces, fluid Sour Cream Or Creme Fraiche; 2 Tablespoons Mayonnaise; 1 clove Garlic Cloves, Minced; 1/8 teaspoons Curry Powder; 1/4 teaspoons Salt And Pepper, to taste

Servings: persons

FOR THE SALAD:
2 pounds Potatoes, Use Small Firm Potatoes Like Fingerlings Or Yukon Gold
2 teaspoons Salt, For The Boiling
6 whole Radishes, Stems Removed, Finely Sliced
5 spears Asparagus, Tough End Removed Then Chopped
1/2 cups Fresh Peas
1/2 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
1/2 pieces Green Bell Pepper, Stem And Seeds Removed Then Diced
1 bunch Scallions, Diced
1/4 cups Chives, Finely Chopped
FOR THE DRESSING:
16 ounces, fluid Sour Cream Or Creme Fraiche
2 Tablespoons Mayonnaise
1 clove Garlic Cloves, Minced
1/8 teaspoons Curry Powder
1/4 teaspoons Salt And Pepper, to taste

1
Place the potatoes in a large pot of cold water. Bring the water to a boil and add the salt, then lower the heat and simmer for 15-18 minutes, until the potatoes are tender when pierced with a knife. Cook time will vary based on the size of the potatoes. They should be fork tender. It's important to start with the potatoes in cold water, this will prevent overcooking the outside of the potatoes before they are done.
2
Drain the potatoes and rinse in cold water. Peel the potatoes, and set aside in the refrigerator to cool completely.
3
Mix all the ingredients for the dressing in a large bowl, and set refrigerate until ready.
4
Wash and slice/dice the vegetables. Slice the cold potatoes. Add potatoes and vegetables into the bowl of dressing and toss gently to mix it all in the dressing.
5
Store the potato salad in the refrigerator until you are ready to serve it. Enjoy!

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SALAD:, 2 pounds Potatoes, Use Small Firm Potatoes Like Fingerlings Or Yukon Gold, 2 teaspoons Salt, For The Boiling, 6 whole Radishes, Stems Removed, Finely Sliced, and more.

Yes, Danish Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Danish Potato Salad

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