in Denmark

Danish potato salad

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Ingredients for 4 servings:

  • 1 cup crème fraîche
  • ½ bottle mayonnaise, Danish
  • 1 tbsp vinegar
  • 2 tbsp sugar
  • ½ pack of frozen dill
  • 1 large onion(s)
  • 1 cucumber(s)
  • 4 beefsteak tomatoes
  • 8 m.-sized potatoes, boiled, peeled
  • salt and pepper
  • Fondor

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Whisk together the crème fraîche and mayonnaise until creamy. Season with vinegar, sugar, salt, pepper, and Fondor. Finely dice the onion. Deseed and peel the cucumber, and dice it. Deseed the beef tomatoes, remove the stems, and dice them as well. Stir everything into the mayonnaise and season again. Finally, stir in the cooked and peeled potatoes, sliced ​​or diced. Let stand for about 2 hours and season again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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