I have returned home from an unforgettable journey from the North Eastern part of U.S.A.  I plan to blog about many historical and art issues. In this post. I will tell you about Danish potato salad.

The last ten days of the stay, we were treated like royalty by our hosts, my husband’s distant relatives. We soon learnt that we had so much in common and my husband and Kurt had so many similarities.

Why do I choose a subject like this today?

Before we arrived at our family, I was asked if we liked potato salad and hamburgers. Marie, our host, wanted to welcome us with a Danish edition of potato salad. I loved it, but I couldn’t figure out if it were Danish. I got the idea that the potato salad had undergone some changes on it’s way from Denmark to American homes.

Just for fun, I tried to describe the Danish method of preparing it and looked it up at our Danish Dairy Company’s app for recipes. During the last thirty years, our taste in Denmark has developed into a more international style.  I couldn’t find the type of potato salad, I remembered in my childhood. Usually, I just prepare meals from inspiration and memory but when you want to tell foreigners of our national dishes you need to get everything right.

Potato Salad from the Karoline Book

Potato Salad from the Karoline’s Kitchen

At home, I got my mother’s recipe book I found two kinds of potato salad, a warm and a cold. They are quickly done and especially for meatballs or sausages as seen on the picture. Here comes my try on a translation:

Cold Potato Salad (Four to six persons)

5 dl sour cream, about 9% fat

One or two spoonfuls of grated shallot onions one teaspoon of lemon juice

two teaspoons of salt

one or two teaspoons of sweet French mustard

750 grams of small, boiled, firm and peeled potatoes (1.6 pounds)

Three spoonfuls of parsley and two spoonfuls of chives.

Add onion and spices to the sour cream. Cut the potatoes in not too thin slices

let the potatoes soak in the dressing at least half an hour before serving.

Warm Potato Salad (Four Persons)

750 grams of small, boiled, firm and peeled potatoes (1.6 pounds)

two medium-sized yellow onions, 50 grams of butter (1.8 oz)

1 1/2 dl water, 1/3 dl vinegar

1 1/2 sugar, one teaspoon salt and one teaspoon white pepper

2 1/2 dl double cream

Cut onion and potatoes in slices. Boil butter, water vinegar and spices until the onions are tender. Heat up the potatoes in the marinade. Add the heated double cream.

Dedicated to my new American mom Marie. Since my mom died ten years ago, I have not felt so loved.