Danish Potato Salad with Dill and Yogurt Dressing
6 servings
30 minutes
Danish potato salad with dill and yogurt dressing is a classic dish of Northern European cuisine, embodying the simplicity and refinement of Danish flavors. Its base is tender potatoes that absorb a light yogurt-mayonnaise dressing with hints of curry and mustard, gaining softness and zest. Fresh dill and green onions add refreshing notes, while watercress highlights the dish's freshness. This salad is perfect for summer picnics and light lunches, pairing excellently with fish or meat dishes. With its natural and light ingredients, it is an excellent choice for health-conscious eaters. Inspired by Danish culinary traditions, this salad impresses with its harmony of flavors and elegant execution.
1
Boil the potatoes in a pot of salted boiling water until soft for about 15 minutes. Drain the water and let cool slightly. Cut into thin slices.
- Potato: 450 g
- Watercress: to taste
2
In a bowl, mix yogurt, mayonnaise, finely chopped onion, curry, mustard, and salt. Add potatoes, finely chopped dill, and pepper. Gently mix. Serve with watercress.
- Plain (natural) yoghurt: 200 g
- Light mayonnaise: 3 teaspoons
- Spring onion: 20 g
- Curry powder: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Dill: 25 g
- Freshly ground black pepper: to taste
