Bowl of Warm Potato Salad
(click to enlarge)

Warm Potato Salad


Denmark   -   Dansk Varm Kartoffel Salat
Serves:
Effort:
Sched:
DoAhead:  		 6 salad
**
30 min
Yes		 This truly delicious salad is very popular in Denmark, especially in the Autumn and Winter. I don't see warm potato salad much used in Norway or Sweden. If you serve it on a buffet, make plenty.

2
12
1/2
1
1/2
2
1/2
-----
ar

#
oz
c
T
c
t
t
---


Potatoes, Red (1)  
Onion
Butter
Sugar (2)
Vinegar (3)
Salt
Pepper, black
-- Garnish
Chives, and/or
  Parsley
Make   -   (30 min)
  1. Peel (or not) POTATOES and cut to the size and shape you would like. Chunks or Slices. In the photo example they were about 3/4 inch. Place in a pot of cold salted water, bring to a boil and cook until just tender, being careful not to over-cook. Drain.
  2. Quarter ONION lengthwise and slice thin crosswise.
  3. In a sauté pan melt Butter and fry Onions over moderate heat until translucent.
  4. Stir in Sugar and Vinegar. Simmer until the vinegar is reduced to 1/3.
  5. Stir in Potatoes. Tumble over moderate heat until they absorb Vinegar and Butter, but carefully, they must not break up.
  6. Season to taste with Salt and Pepper.
  7. Serve warm, garnished with Herbs of choice.
NOTES:

  1. Potatoes:

      In Denmark, New Potatoes (real ones with paper thin skins) are preferred, when in season, but those are pretty much unavailable here in Southern California. Red potatoes are the next best, and we do have those here. For details see our Potatoes page.

  2. Sugar:

      As always, I can't stand the amount of Sugar in Scandinavian recipes, so I have cut it in half, and it's still plenty.

  3. Vinegar:

      White Wine Vinegar is predominant, but some recipes call for Cider Vinegar - its up to you.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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