varm_kartoffelsalat

Dansk Varm Kartoffelsalat (Warm Potato Salad)

I recently made The Baker’s Wife’s Potatoes, a recipe dressed in Roger Stowell’s beautiful photos at  Food, Photography and France . The potatoes are as splendid as his photography. I served them up with lamb chops brushed with thyme and garlic olive oil.

But those potatoes reminded us of Denmark. Well sort of, because the Danish version isn’t smooth and subtle like a French woman. Danes like their potatoes, and women I suspect, with a touch of bawdiness, backbone, boldness … (Let’s break that string of alliteration; I reckon 3 of anything is excessive) … and Danes love a hint of unexpected tartness. Not tartiness – tartness. From a swig of vinegar, that is. Danes love vinegar. They splash it at herring, eel, beet root, cucumbers sliced thin as mountain air, mustard sauce on steamed cod, pickled squash, pickled onions, bee stings, ant bites, sunburn, pan-fried herring, sliced radishes, mouth ulcers, and trust me, you have to be a tough old Viking to swill vinegar on a mouth ulcer and remain standing upright. So if you want French sophistication and subtly, try Mr Stowell’s potatoes but if you want a bit of bawdy boldness, try this recipe. Or better still, try both.

Varm Kartoffelsalat (Warm Potato Salad)

500g waxy medium-size potatoes (cooked 10-mins, cooled, peeled, sliced 3-4mm)
1 small onion or ½ large onion, thinly sliced
1 T butter or margarine
50ml vinegar (white wine or apple cider vinegar)
125ml chicken or vegetable bouillon
salt to taste and pepper generously
½ teaspoon sugar (optional)

Cook medium-size potatoes with skin-on for 10-minutes until *just* tender.  Drain, set aside to cool completely (at least 4-hours so starch settles). Peel the potatoes using the blunt edge of a small knife, and pull the skins off the flesh. Slice into 3-4mm disks (about ¼”). Set aside.

Potatoes cooked and cooled to room temperature
Potatoes cooked and cooled to room temperature

Slice the onion thinly. Now melt the butter or margarine in a frying pan, and then add the sliced onion. Sweat until translucent. Add the vinegar and bouillon to the onions, bring to a boil, then reduce the heat to a simmer.

I cooked them in a wok. Easier than a frying pan.
I cooked them in a wok. Easier than a frying pan.

Add the sliced potatoes, toss gently in the liquid and simmer until the bouillon is completely absorbed. Add a generous amount of pepper, and salt to taste (careful because the vinegar gives it a salty taste).

Danish medister polse
Danish medister polse

Serve with Danish sausage (polse) and a veg.

Note: You can also add grated horseradish for a surprising kick.

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10 thoughts on “Dansk Varm Kartoffelsalat (Warm Potato Salad)

    1. Very easy, and the added vinegar gives it a light lift. Thanks for stopping by and leaving me a comment. Happy Christmas to you.

  1. Your Danish meal reminds me of a German meal I’ve had while traveling. I think your warm potato salad is perfect for this time of the year.

  2. I gave potatoes up for lent and never took them up again…as my most favourite EVER food that took some doing but I fear my potato adoration society for one was about to do me in. I watch wistfully from the sidelines as generous people like yourself feed me posts about recipes that would have, in my past, been “dinner for one”. I live vicariously through these delicious images and that first image of those wonderful little semi wrinkled darlings is the prettiest baby photo that I have seen all year ;). Steve is from the UK. He doesn’t “get” our Aussie beetroot. Apparently the people in the UK must have some ties to the Danes as his version of pickled beetroot makes my toes curl. He makes his own and good luck to him! ;)

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