Beatrices Danish Potato Salad Recipes
MOM'S DANISH POTATO SALAD
A easy-to-make inexpensive potato salad. The homemade dressing for this is really good and I feel what makes it so good, and works equally well with macaroni salad. This is my mom's recipe, and her mom made it before her. I use about 6 hard-boiled eggs because I like my potato salad with more eggs. The prep and cook time is only a estimate, as I've never timed how long it takes to make this. If you use mayo instead of Miracle Whip I'd suggest starting with only 1 T. sugar and adding more to taste as mayo is sweeter than Miracle Whip. And of course please feel free to adapt this recipe ingredient-wise to your familie's preferences.
Provided by Teresa M
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients and bring to a boil.
- Gradually beat in well-beaten eggs.
- Cook, stirring constantly until slightly thickened.
- Remove from heat and add salad dressing.
- Mix well and pour over potato, egg, celery, onion and relish.
- Add more salt and pepper if desired.
- Refrigerate until well-chilled and enjoy.
DANISH POTATO SALAD
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.
Categories side dish
Time 35m
Yield 3-4 people
Number Of Ingredients 6
Steps:
- 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.
DANISH POTATO SALAD
Make and share this Danish Potato Salad recipe from Food.com.
Provided by PanNan
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cover potatoes with water.
- Bring to boiling; reduce heat.
- Cover and simmer for 20 to 25 minutes or just until tender.
- Drain well; cool slightly.
- Peel and cube potatoes.
- Meanwhile, cut fresh green beans into 1-inch pieces.
- In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
- Drain.
- Cool.
- For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
- Gently stir in the potatoes and green beans.
- Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
- If necessary, stir in a little additional milk before serving.
Nutrition Facts : Calories 140.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.4, Sodium 195.4, Carbohydrate 26.8, Fiber 4, Sugar 2.6, Protein 3.7
DANISH POTATO SALAD
Creamy potato salad with the crunch of cucumbers. From a Farm Journal magazine from the mid-1960's. this can get watery from the cucumbers if made to far ahead i.e. the day before. I recommend adding the cucumbers just before serving.
Provided by DJM70
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first five ingredients; bring to boil; reduce heat.
- Beat the two eggs in a bowl.
- Slowly add 4 tablespoons of the the hot liquid, whisking all the while.
- Return to the pan and cook, stirring constantly until thick about 5 minutes.
- Cool slightly, stir in salad dressing and the prepared mustard.
- Combine vegetables and chopped eggs with dressing, season with salt and pepper to taste.
- You may not need all the dressing.
Nutrition Facts : Calories 185.6, Fat 11.2, SaturatedFat 2.2, Cholesterol 127.8, Sodium 509.6, Carbohydrate 16, Fiber 0.3, Sugar 13.3, Protein 4.4
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