in Denmark

Tanja's potato salad

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Ingredients for 4 servings:

  • 750 g potatoes
  • 1 jar cucumber salad, Danish
  • 1 cup sour cream
  • 50 g onion(s), diced
  • 2 tsp mustard, medium hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with some holiday memories from Denmark

Peel the potatoes, slice them, and boil them until tender. Let them cool. In the meantime, combine the sour cream with the onions, mustard (more to taste), and the drained cucumber salad. Once the potato slices have cooled, stir them into the sauce and let it sit at room temperature for about 1 hour. Note: If you don’t have Danish cucumber salad, you can also use pickled gherkins. It tastes great with cold meatballs and is a great salad for barbecues.

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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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