Classic Potato Salad
A Denmark lunch. Ready in about 39 minutes. Difficulty: medium.
- 24 minPrep (about)
- 15 minCook (about)
- 39 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1.3 lb new potatoes
- 5 oz asparagus
- Bunch chive Shopping tip: Fresh chives. Green onion tops work too.
- 1 red onion
- 8 radishes
- ½ cup creme fraiche
- 1 tsp sugar
Sauces & oils
- ½ cup mayonnaise
- 2 tsp dijon mustard
- 1 tbsp apple cider vinegar
Spices & seasonings (2): salt, pepper
- Pinch salt
- Pinch pepper
How to make it
Steps in our own plain words.
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Boil potatoes in salted water for 10 to 12 minutes.
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Drain water when a potato speared using a fork plus lifted out of your water easily glides off your fork and falls back into the pot.
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Let potatoes stand and cool.
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Break off plus discard your stringy ends of the asparagus spears.
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Chop into small pieces.
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Pour boiling water over the chopped asparagus.
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Let it soak for 2 min if you prefer a less raw taste.
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Finely chop chives, red onion and radish.
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Stir the dressing ingredients together.
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Season with salt and pepper.
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Reserve some of your chives for garnish and mix the rest of your vegetables with the dressing.
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Season with salt and pepper.
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Top with chives.
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Serve as a side dish, tip.
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Wait until in season.
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Add fresh peas to this potato salad.
On the side: Bread roll
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the rolls in the oven for a few minutes.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.