Classic Potato Salad
Classic Potato Salad from Denmark.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 15 min
- Cook
- 12 min
- Rest
- 2 min
- Total
- 29 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Boil potatoes in lightly salted water for 10 to 12 minutes. Drain water when a potato speared with a fork and lifted out of the water easily glides off the fork and falls back into the pot. Let potatoes stand and cool. Break off and discard the stringy ends of the asparagus spears, then chop into small pieces.
What you'll need
12 ingredients. Tap each one once it's out on the bench.
Ingredients
- Potato600 g
- Asparagus150 g
- Chivesto taste
- Crème fraîche118 ml
- Mayonnaise118 ml
- Dijon mustard9.9 ml
- Sugar4.9 ml
- Apple cider vinegar15 ml
- Saltto taste
- Black pepperto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Boil potatoes in lightly salted water for 10 to 12 minutes. Drain water when a potato speared with a fork and lifted out of the water easily glides off the fork and falls back into the pot.
12 min
Step 2
Let potatoes stand and cool. Break off and discard the stringy ends of the asparagus spears, then chop into small pieces.
Step 3
You can pour boiling water over the chopped asparagus and let it soak for 2 minutes if you prefer a less raw taste. Finely chop chives, red onion and radish.
2 min
Step 4
Stir the dressing ingredients together and season with salt and pepper. Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.
Step 5
Season with salt and pepper, garnish with chives and serve as a side dish. Tip When in season, you can add fresh peas to this potato salad
Nutrition
Per serving · estimate
- Calories
- 490 kcal
- Protein
- 9.4 g
- Carbs
- 49.2 g
- Fat
- 28.4 g
- Saturated fat
- 5.1 g
- Fibre
- 6.9 g
- Sugar
- 7.8 g
- Sodium
- 471 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Eggs
- Vegetarian
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Classic Potato Salad take?
29 min all in — 15 min prep, 12 min cook, 2 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Dairy-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
How much salt do I put in?
The recipe lists Salt at to taste.
How much sugar?
1 tsp of Sugar.
What can I use instead?
potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.