Mom's Danish Potato Salad
Experience the comforting flavors of tradition with "Mom's Danish Potato Salad," a creamy, herb-infused side dish that transforms simple ingredients into something truly special. Made with tender Yukon Gold potatoes and hard-boiled eggs, this salad boasts a velvety dressing of mayonnaise, sour cream, Dijon mustard, and a gentle splash of white vinegar for a tangy twist. Fresh dill, parsley, and green onions lend an aromatic brightness, while a pinch of sugar balances every bite. Perfect for picnics, barbecues, or as an everyday Scandinavian-inspired treat, this chilled potato salad is an easy, make-ahead recipe that delivers bold flavor in every spoonful. Garnish with extra herbs for a beautiful, inviting presentation that’s sure to steal the spotlight.
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Ingredients
- 2 pounds Yukon Gold potatoes
- 4 large Eggs
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon White vinegar
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh dill
- 3 stalks Green onions
Directions
Step 1
Peel and dice the Yukon Gold potatoes into 1-inch chunks. Add them to a large pot, cover with water, and bring to a boil over medium-high heat. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
Step 2
While the potatoes are cooking, place the eggs in a small saucepan and cover with cold water. Bring the water to a boil, then remove from heat, cover the pan, and let the eggs sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely before peeling and dicing them.
Step 3
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white vinegar, sugar, salt, and black pepper until smooth and creamy.
Step 4
Chop the fresh parsley, dill, and green onions, and add them to the dressing. Stir to combine.
Step 5
Gently fold the cooked and cooled potatoes and diced eggs into the dressing until everything is evenly coated.
Step 6
Taste and adjust seasoning if necessary, adding more salt or pepper to taste.
Step 7
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Step 8
Serve the potato salad chilled, garnished with additional fresh herbs if desired.
Nutrition Facts
| Serving size | (1562.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2988.3 |
| Total Fat 218.4g | 0% |
| Saturated Fat 37.2g | 0% |
| Cholesterol 1036.8mg | 0% |
| Sodium 4871.1mg | 0% |
| Total Carbohydrate 224.5g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 19.9g | |
| Protein 48.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 444.1mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 4315.6mg | 0% |
Source of Calories