Kartoffelsalat

Name: Kartoffelsalat
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Danish
Ingredients: 1kg new potatoes; 4 tbsp mayonnaise; 4 tbsp crème fraîche; 2 tbsp Dijon mustard; 3 tbsp fresh dill, chopped; 3 tbsp fresh chives, chopped; 2 tbsp capers; 1 small red onion, finely diced; Salt and white pepper; 1 tbsp lemon juice

Kartoffelsalat (kar-TOF-el-sah-lat)

Danish Potato Salad

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 254 kcal

Creamy potato salad with dill, chives, capers, and a tangy mayonnaise-crème fraîche dressing — a Danish summer essential.

Nutrition & Info

Protein 4.0g

Carbs 28.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

large pot mixing bowl sharp knife

Presentation Guide

Vessel: ceramic bowl

Garnishes: dill sprigs, chive flowers

Accompaniments: grilled meats, rye bread

Ingredients

1kg new potatoes
4 tbsp mayonnaise
4 tbsp crème fraîche
2 tbsp Dijon mustard
3 tbsp fresh dill, chopped
3 tbsp fresh chives, chopped
2 tbsp capers
1 small red onion, finely diced
Salt and white pepper
1 tbsp lemon juice

Instructions

1
Boil potatoes in salted water until just tender, about 15 min. Drain and cool slightly.
2
Cut potatoes into bite-size pieces while still warm.
3
Mix mayonnaise, crème fraîche, mustard, lemon juice, salt, and pepper.
4
Toss warm potatoes with dressing, dill, chives, capers, and red onion.
5
Let sit at least 30 min for flavours to meld. Best served at room temperature.

💡

Did You Know?

Danish kartoffelsalat must use new potatoes and fresh herbs — anything else is considered an inferior imitation.

Chef's Notes

Equipment Tips

large pot
mixing bowl
sharp knife

Garnishing

dill sprigs, chive flowers

Accompaniments

grilled meats, rye bread

The Story Behind Kartoffelsalat

Potato salad became a Danish summer staple in the 19th century as potatoes dominated Scandinavian agriculture. The Danish version is distinguished by its crème fraîche-enriched dressing and generous use of fresh dill and chives. It accompanies virtually every outdoor meal from May through September.

🕐 Traditionally enjoyed summer meals, barbecues 📜 Origins: 19th century

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