Danish potato & radish salad
Every country has a different recipe for potato salad and each household makes it their own. In this Danish potato & radish salad, the potatoes and radishes are combined with onions, chives and garlic and dressed with a mixture of sour cream or Greek yoghurt and mayonnaise.
1 kg of new potatoes, cut into chunks and cooked
Radishes (as many as you like), thinly sliced
3 spring onions or 1/2 an onion, finely chopped
1 clove garlic, crushed
1 handful of chives, chopped
2 tablespoons home-made mayonnaise
4 tablespoons Greek yoghurt/sour cream
2 tablespoons cider vinegar
Combine all the ingredients in a large bowl and season with salt and pepper.
Danish Vegetarian Dishes
Anna and Sebastian, two Danish workawayers, prepared these Danish vegetarian dishes for Sebastian’s birthday meal. I loved their idea of preparing a delicious vegetarian meal with a Danish theme but using as much of our home-grown vegetables and produce as possible. All of the dishes are vegetarian and the patties are vegan.
The main course consisted of spicy lentil patties with a Danish potato salad and a cabbage salad, along with our normal green salad and pan-fried courgettes. Sebastian made some fresh mayonnaise in advance. He some in the potato salad and added some chilli powder to the rest and thinned it down with some lemon juice for a spicy dipping sauce for the patties.
This was followed by Danish-style pancakes with raspberries and cream.
To see the recipes, click on the photos below.
Dried, rapid green lentils were used for these patties and cooked in advance before adding the onions and spices. The patties are actually vegan and some of the tastiest I’ve ever had.Ground star anise and dried plums were added to this Danish-style coleslaw.In Denmark, sour cream is generally used for this potato and radish potato salad. However, as it’s impossible to buy that here, Anna and Sebastian used Greek yoghurt instead.
Self-raising flour was used for the pancakes instead of plain flour and they were lovely and fluffy. They were flavoured with ground cardamom. Once they had been cooked, they were served with whipped cream and fresh raspberries.