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.
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.
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.
Folded the cut potatoes into it, and placed it in the fridge.
But I served it with a couple 'scapes' to decorate the top.
Next time though, I won't add extra mustard powder. sigh. But I will add a touch of sugar to it.
Danish Potato Salad
- 2 lbs. new red and yellow potatoes, cooked. Peeled if desired
- 1/2 cup Creme Fraiche
- 1/4 cup light sour cream
- 2 tablespoons Rice Wine or White Wine Vinegar
- 1 teaspoon salt (optional)
- 1/2 teaspoon Colman's mustard powder
- 1 small Shallot, minced
- 1-2 tablespoons Garlic Scapes or chopped Chives
- 1/2 teaspoon sugar (optional)
- Cook and peel the potatoes, then cut into thirds if using small new potatoes. Or do a nice dice on them.
- Mince the shallot, set aside.
- Whisk together the Creme Fraiche, Sour Cream, Vinegar and Mustard Powder. (add the salt here if using it).
- Place the potatoes and minced shallots in a bowl, add the garlic scapes or chives.
- Pour the dressing over the potato mixture and toss gently to combine. Place in the fridge for a few hours for the flavors to get acquainted.
- When ready to serve, place the potato salad in a pretty bowl and decorate with either chopped chives or a couple of garlic scapes.
- Please be aware that mixing the vinegar together with the sour cream/ Creme Fraiche will cause it to thicken quite a bit.