Danish Potato Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy (cooked, weihed)
- 30 g chives
- 80 g onion (s)
- 200 g radishes
- 20 g mustard, medium hot
- 120 g Miracel Whip so liht, 4.9% fat
- 120 g Cremefine, 5% fat
- 100 ml vegetable stock
- 20 ml balsamic vinegar, light
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and thinly slice the jacket potatoes and place in a bowl. Add the finely chopped chives, finely diced onions and finely chopped radishes. Mix the mustard, Miracel Whip, Cremefine, vegetable stock, balsamic vinegar, pepper and salt into a homogeneous dressing and pour over the potatoes. Mix well and let steep for 2 - 3 hours. The salad tastes fridge-cold as well as at room temperature. This version is the lower-fat one, but it tastes like the original. The Original uses mayonnaise instead of Miracel Whip and creme fraiche instead of Cremefine.
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