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"Home" » All Recipes

"Home" » All Recipes

Danish Cold Potato Salad (Kold Kartoffelsalat)

Published: Jul 12, 2017 · Modified: Aug 9, 2017 · About 3 minutes to read this article. · By Kim Nielsen

Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)

This recipe for Danish Cold Potato Salad, or Kold Kartoffelsalat as we called it in Denmark, is a great summer side dish and is a most-have for a traditional Nordic barbecue party. Cold Potato Salad is a fantastic side dish for most types of meat especially sausages and pork made on a grill. It is very easy to prepare and it has a great and fresh taste which is perfect for a hot summer day. For me, this dish has some great memories attached to it. I always remember it from my childhood and that we almost always had it as a side dish in the summer time. I did grow up in a family where almost all dinners, during the summer period, were prepared on a grill in the garden - so of course we did eat a lot of Danish Cold Potato Salad.

Making a homemade Cold Potato Salad is super easy and you only need six different ingredients; sour cream, soured milk/Greek yogurt, bunch of chives, red onion, salt and of course potatoes. As mentioned above it is very easy to make a portion of this dish. You start by cooking the potatoes, with its peel on, in boiling water. While the potatoes are cooking, you continue making the dressing. In a large bowl, you add the sour cream, soured milk/Greek yogurt, salt and finely chopped chives. Remember to thoroughly wash the chives. Mix the ingredients for the dressing, set it aside while preparing the potatoes. When the potatoes are cooked - this normally takes about 10-15 minutes (the potatoes should be soft on the inside) - use a knife to gently remove the peel from the potatoes and then dice them up nicely. Add the diced potatoes to the dressing and gently mix everything around.

Serve the Cold Potato Salad with sliced tomatoes on the top.




Danish Potato Salad

3-4 people
Preparation time: 25 minutes
Total Time: 35 minutes
Danish title: Kold kartoffelsalat
Cuisine: Danish
Category: side dish

Ingredients:
650 g (1.5 lb) small potatoes with peel
2 dl (1 cup) creme fraiche/sour cream
2 dl (1 cup) soured/acidified milk (or Greek yogurt)
bunch of chives (about 1 dl/1/2 cup), finely chopped
1 red onion, finely chopped
salt

Instructions:
1. In a large pot add some water and bring it to boil; cook the potatoes with the peel for about 10-15 minutes depending on the size of them. They should be nice and tender when done. The potatoes should be covered in water during this cooking process.
2. Use a knife; gently peel of the peel of the potatoes while they are still a little hot.
3. Dice the potatoes in smaller bite-size pieces.
4. In a bowl; add the cream fraiche/sour cream, Greek yogurt, finely chopped chives, finely chopped onions and salt. Mix all the ingredients into a nice dressing.
5. Add the prepared potatoes and gently mix them with the dressing.
6. Decorate the top of the bowl with chopped chives and tomatoes.

Tip: Keep in the fridge.





Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)

Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)

Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)

Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)



Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)

Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)

Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)

Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)



Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)

Recipe for Homemade Danish Cold Potato Salad (Kold kartoffelsalat)

Reader Interactions

Comments

  1. Renee

    August 26, 2019 at 1:43 am

    Hi Kim! Fellow Dane (living in the US) here. I would like to add that it's nice to boil the potatoes in salted water to give them a little extra flavor and also, that sometimes it's nice to leave the skins on as well. There's this amazing potato salad from Sandwich Pigen in KPH that leaves the skin on and I fell in love!

    Reply
    • Kim Nielsen

      August 26, 2019 at 6:56 am

      Yes you are absolutely right. Adding salt to the water and leaving the skin on just gives this dish an extra delicious twist. :-)

      Reply
  2. Linda Jorgensen Spencer

    September 20, 2020 at 9:52 am

    I love this dish it reminds me warm summer days with my family as well. My Mom added hard boiled eggs cut into quarters for this potato salad which she carefully folded in as the last ingrediant before decorating with tomatoes fresh from my Dad's garden. I never figured out what the dressing was she used. Now I have found your recipe I will be trying it out this coming weekend. Many Thanks for Sharing.

    Reply

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