Follow these steps for perfect results
Potatoes
Small Firm
Salt
For Boiling
Radishes
Finely Sliced
Asparagus
Chopped
Fresh Peas
Red Bell Pepper
Diced
Green Bell Pepper
Diced
Scallions
Diced
Chives
Finely Chopped
Sour Cream
Mayonnaise
Garlic
Minced
Curry Powder
Salt
to taste
Pepper
to taste
Place potatoes in a large pot with cold water.
Add salt and bring to a boil.
Reduce heat and simmer for 15-18 minutes, until fork tender.
Drain potatoes and rinse with cold water.
Peel the potatoes and refrigerate to cool completely.
Mix sour cream, mayonnaise, minced garlic, curry powder, salt, and pepper in a large bowl.
Refrigerate the dressing until ready to use.
Wash and slice/dice radishes, asparagus, red bell pepper, green bell pepper, and scallions.
Slice the cold potatoes.
Add potatoes and vegetables to the bowl of dressing.
Toss gently to combine.
Store potato salad in the refrigerator until ready to serve.
Expert advice for the best results
Use freshly dug new potatoes if available.
Don't overcook the potatoes; they should be fork-tender but not mushy.
Adjust the amount of curry powder to your preference.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve chilled in a bowl, garnished with extra chives or a sprig of dill.
Serve as a side dish with grilled meats or fish.
Perfect for picnics and potlucks.
The acidity cuts through the creamy dressing.
Discover the story behind this recipe
Common side dish in Danish cuisine, especially during summer months.
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