Saturday, August 30, 2014

Danish Potato Salad

I had this salad at my brother's place while visiting with him and it was so good.  Part of a really lovely light meal and one that sat just right with me.  In fact I liked it so much, I asked him for the recipe.  And here it is.  In all of its Danish glory.

But I can read Danish, and translate it as well.

And I did.  

I decided to make it for Tapas this week.   And ummm, I think I should have labeled the bowl it was in, cause a lot of people thought it was a dessert.   It did look all creamy and gooey.
Oh well, I have quite a bit left and it will be eaten this week.

The one my brother made was a lot lighter as well, and I liked the taste better as well.  I followed the recipe as written, except for the mustard powder, I  kinda screwed up on that.  Cause when I tasted it, like any good cook should, I decided it needed more, and while it was good, it really didn't need the extra.
Really.
Did. Not. Need. The. Extra. Mustard.

 I cook and make mistakes too, and I'm sharing the good and the whoops with you.

I bought some baby potatoes in the 'big city' last week, and decided they would be perfect for this.  They were a mixture of red, yellow and purple potatoes.  But I just decided to use the red and yellow potatoes, cause the purple ones looked, well, they just looked like they might not have gone all that well with the rest.  And besides which, they tasted good, fried up in a pan, with a little ketchup.

Here's the recipe, Danish first, then English.   At least for the ingredients, and what I used instead of.

Recipe:


1 kg. Potatoes, cooked                         about 2 lbs. cooked small potatoes
1 1/2 Deciliter Creme Fraiche               3/4 cups Creme Fraiche
2 spsk. Eddike                                     2 tablespoons Vinegar (I used Rice Vinegar)
1 tsk. Salt                                            1 teaspoon salt (which I omitted)
1/2 tsk. sennepspulver                          1/2 teaspoon Mustard Powder
1 lille løg i tern                                      1 small onion, diced (I used half a shallot)
Fint skåret purløg                                 finely cut chives (I used some garlic 'scapes I'm growing)

                        

I cooked them til they were 'just done', and then peeled the lot, sliced them into roughly thirds. Which if you've ever eaten baby potatoes, you'll understand that it was a little fiddly.  Oh well...  And I know I could have left the skins on, but they had a bit of a bitter taste, this was for a potato salad, so I peeled them. 
Look how pretty the colors are, the red potatoes made a pink potato and the yellow, well, they stayed yellow.    I elected to not put in the baby blue/purple potatoes as I wanted to eat them on my own. And I thought they might look kinda odd.

I then minced up half a very large shallot.
Mixed the vinegar, mustard powder,
creme fraiche
together, then added the minced shallot.
I loved the color of the purple shallot, as well as that oniony flavour, mixed together.
Folded the cut potatoes into it, and placed it in the fridge.
When I tasted it a little later, I decided to add some of the garlic scapes I've been growing,
as well as a little light sour cream.   I thought it was just a tad dense.
But I served it with a couple 'scapes' to decorate the top.
And there you have it.   The next time I make this, I'm going to mix the creme fraiche half and half with some light sour cream, and maybe add a touch of sugar to it as well.   But it was still good, and in fact is good.
I know cause I just had some. 
Next time though, I won't add extra mustard powder. sigh.




Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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