Warm Potato Salad

Warm Potato Salad

Warm Potato Salad is another Danish favorite, and its buttery, tangy dressing complements the fish dishes it is served with.

3 large potatoes
½ c. onion, chopped
¾ c. water
3 Tbl. cider vinegar
2 tsp. powdered sugar
1 tsp. dried mustard powder
salt and ground white pepper
2 Tbl. butter
3 Tbl. chopped parsley

Peel the potatoes and boil them whole in lightly salted water for 20 – 25 minutes, until tender. To make the dressing, place the onion in a pan with the water. Bring to a boil over medium-high heat, and cook for about 5 minutes, until the onion is transparent. Stir in the vinegar, sugar and mustard and season to taste with salt and pepper. Add a little more water if necessary. Stir in the butter until melted and keep warm. Drain the potatoes and allow to cool slightly. While they are still warm, cut them into ½ inch slices and layer them in a large bowl. Pour the dressing over potatoes, add parsley and toss gently to coat the potatoes evenly.

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