Dansk kartoffelsalat - Danish potato salad

Backstory is that B wanted to try some radishes so we had them in the fridge. When I saw a 1974 version of this classic salad that used radishes, I let it inspire me.
I especially appreciated that there was very little mayo and the herb infused vinegar give the potatoes a fresh, tangy taste.

Boil in salted water, until soft
1 lb new red potatoes cubed or l large red potato cubed (it's ok if it a bit more than 1 pound)
Drain and immediately combine with dressing, the hot potatoes soaks up the flavor better.
- see dressing instruction below

Meanwhile, make 2 just hard boiled eggs and chill them in ice water.

Dressing:
Separately combine and let sit about 10 minutes
1 t garlic, minced or crushed
2 T canola oil
In another bowl, combine
1/4 c white wine vinegar
1 t salt
1 t sugar
1/2 t dill
1/2 t tarragon
1/2 t parsley
Add to garlic oil to make dressing,
Pour this dressing over the hot potatoes and chill immediately.

While the potatoes are chilling, prepare
3 large radishes, sliced thinly

When potatoes are sufficiently cooled, add
1/4 c mayonnaise
Fold gently then combine with the cooled
2 hard boiled eggs, peeled and cubed
and the sliced radishes.
Taste and add more herbs if desired.

Chill until serving.

Comments

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