Danish Potato Salad
Elevate your side dish game with this creamy and tangy Danish Potato Salad, a Scandinavian-inspired twist on the classic favorite. Made with tender Yukon Gold or fingerling potatoes, this salad combines the richness of sour cream and mayonnaise with the zesty kick of Dijon mustard and white wine vinegar. Fresh dill and briny capers bring a burst of vibrant flavor, while finely diced red onion adds a delightful crunch. Ideal for picnics, barbecues, or as a comforting side to your favorite main dish, this potato salad is quick to prepare and even better when chilled to let the flavors meld. Garnish with a sprinkle of fresh parsley for an elegant touch, and enjoy a dish that's as refined as it is delicious. Perfect for parties or cozy family dinners, this easy Danish Potato Salad recipe is sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 750 grams small potatoes (Yukon Gold or fingerling)
- 120 milliliters sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 2 tablespoons fresh dill, chopped
- 2 tablespoons capers, drained and rinsed
- 1 unit small red onion, finely diced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon parsley, chopped (optional for garnish)
Instructions
Wash the potatoes thoroughly and place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil.
Reduce heat to a simmer and cook potatoes for 12-15 minutes, or until they are fork-tender. Be careful not to overcook them.
Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the potatoes if desired or leave the skins on for added texture.
Cut the potatoes into bite-sized chunks and set aside to cool completely.
In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until smooth.
Add the chopped dill, capers, and diced red onion to the dressing, stirring to combine.
Gently fold the cooled potato chunks into the dressing, ensuring all pieces are evenly coated.
Taste and adjust seasoning with additional salt or pepper, if needed.
Transfer the potato salad to a serving bowl and garnish with chopped parsley, if desired.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 18.7 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3353 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
