Danish Warm Potato Salad with Corn and Baby Greens – Varm Kartoffelsalat

Danish potato salad in bowls - horizontal

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With just a few simple ingredients, this classic Danish warm potato salad with corn and red onions cooked in vinegar and tossed with baby greens comes together rather quickly.

 

You will love how this delicious Scandinavian dish is hearty enough to stand on its own but also makes the perfect complement to your weeknight dinner. It’s fast enough for every day and fancy enough for guests. Win-win!

 

Danish Warm Potato Salad with Corn and Baby Greens - with text overlay

P I N this recipe for later. I promise you will love this hearty salad!

 

WHY THIS DANISH WARM POTATO SALAD WORKS:

 

Hot potato salad is a beautiful fall and winter alternative to cold potato salad [but also easily enjoyed in summer] and can be served with everything from steak and delicious sausages to salmon, or as in traditional Nordic cuisine, with baked meatballs or Swedish meatballs.

 

When I found this recipe in the Scandinavian Comfort Food cookbook, there was no doubt in my mind that I’d love it, and I wasn’t wrong.

 

Traditionally, a Danish recipe for warm potato salad just calls for onions cooked in vinegar with sugar. Tastewise, this classic version is very similar to Bosnian potato salad. Except, we use raw onions and omit the sugar. It’s one of my favorite salads that are delicious warm or cold. 

 

But Trine Hahnemann takes it to the next level and adds fresh corn to the vinegar cooked onions and brightens this salad with mustard leaves (I opted for baby greens).

 

Delicious Danish salad with potatoes, corn, and baby greens is equally enjoyed warm and cold.

 

This delicious Danish Warm Potato Salad is hearty enough to stand on its own, but it also makes the perfect complement to your weeknight #dinner. #salad #potato #glutenfreeClick to Tweet

 

Try this hot potato salad drizzled with a dressing of sour cream, mayo, capers, dill, and basil the next time you want something a little different than just boiled potatoes. It makes an excellent Thanksgiving or Christmas side dish too! 

 

Enjoy it with friends for the ultimate hygge [Danish concept of comfort that generates a feeling of well-being and contentment].  

 

WHAT INGREDIENTS ARE IN DANISH WARM POTATO SALAD?

 

Vegetables – potatoes, corn, and mixed greens
Aromatics – red onion
Spices – nutmeg and black pepper
Herbs – basil and dill
Seasoning – salt
Condiments – vinegar, mayo, and capers
Dairy – sour cream

 

Ingredients for hot potato salad Danish-style

FOR THE POTATO SALAD

 

Hot potato salad dressing ingredients

FOR THE DRESSING

 

 

HOW DO I STORE WARM POTATO SALAD?

 

The best way to store leftover potato salad is to simply refrigerate it. Cover the bowl in plastic wrap and chill or place the salad in an airtight and moisture-proof container.

 

HOW LONG WILL WARM POTATO SALAD KEEP?

 

At room temperature, this salad will keep for up to two hours. Stored in the refrigerator, it will last for 3-5 days. 

 

Classic Scandinavian warm potato salad served in bowls.

 

CAN I REHEAT POTATO SALAD?

 

Yes, but first remove all of the baby greens. Heat it for a short period of time in a microwave. However, just like German potato salad, it can be served either warm or cold and it is delicious either way.

 

WHAT GOES WELL WITH WARM POTATO SALAD?

 

Hot potato salad goes well with sausage, smoked meat, sauerkraut, fish, and fried chicken. It is also great with ham and turkey sandwiches. 

 

Digging into the bowl of Danish hot potato dish.

 

HOW TO MAKE SCANDINAVIAN HOT POTATO SALAD?

 

  1. Make the dressing – mix all ingredients for the dressing and set aside.
  2. Prep the potatoes – wash and boil potatoes; drain. Cut in half or quarters.
  3. Cook the onions and corn – thinly slice the onions and slice the kernels off the corn cob. Boil in vinegar.
  4. Assemble the salad – Mix warm potatoes with onion and corn mixture, and then add the dressing. Top with baby greens and basil leaves. Serve warm.

 

 

How to slice corn and cook in vinegar with onions for Danish Warm Potato Salad - steps

1. SLICE THE ONIONS AND CORN KERNELS
2. COOK THEM SHORTLY IN VINEGAR

 

TIPS AND TECHNIQUES:

 

  • The addition of crumbled bacon to this hot potato salad is absolutely divine!
  • When you’re short on time, slice potatoes and then cook them in salted boiling water for 5-8 minutes or until tender.
  • Use crème fraîche instead of sour cream.
  • Replace baby greens with mustard leaves.
  • To julienne basil, stack clean leaves together like sheets of paper. Gently roll up the stack into a loose cigar shape. With a sharp knife, slice across the roll to make very thin shreds also called “chiffonade.”
  • For a low-carb option, replace potatoes with cauliflower as in this mock potato recipe.

 

Danish Warm Potato Salad with Corn and Baby Greens on a platter - overhead

 

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ESSENTIALS

for Danish Warm Potato Salad


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MAKING THIS RECIPE OR OTHERS?

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Dressing drizzled over hot potato salad with greens.

 


Danish potato salad in bowls - horizontal
Print Recipe

Danish Warm Potato Salad with Corn and Baby Greens

This delicious Danish Warm Potato Salad is hearty enough to stand on its own, but it also makes the perfect complement to your weeknight dinner. It's fast enough for every day and fancy enough for guests.
Prep Time10 mins
Cook Time20 mins
Servings: 4
Author: Jas

INGREDIENTS:

For the salad:

  • 1 pound new potatoes, unpeeled I used Honey Gold
  • 1 cob of corn
  • 1 small red onion
  • 3 tablespoons white vinegar
  • 3 cups mixed baby greens
  • 1 small bunch of basil leaves

For the dressing:

  • 4 tablespoons white vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons capers chopped
  • 1 small bunch dill chopped
  • A few basil leaves chopped or julienned
  • Salt and freshly ground pepper to taste

DIRECTIONS:

  • In a small bowl, mix together the 4 tablespoons of white vinegar, 2 tablespoons mayo, 2 tablespoons sour cream, 2 tablespoons chopped capers, 1 small bunch chopped dill (about 3 tablespoons) and a few chopped or julienned basil leaves. Season the dressing with salt and pepper to taste and set aside.
  • Wash 1 pound of new potatoes and cook, unpeeled, in salted water for about 20 minutes. Drain and cut into halves or quarters if too large; set aside.
  • Meanwhile, slice the kernels off the corn cob with a sharp knife or use a corn zipper tool. Thinly slice the small red onion. Put the onions and corn kernels in a pan, add three tablespoons of white vinegar and boil for 2-3 minutes.
  • Mix the onion and kernels mixture with warm potatoes. Toss in the dressing and top with 3 cups of mixed baby greens.

RECIPE NOTES:

  • The addition of crumbled bacon to this hot potato salad is absolutely divine!
  • When you're short on time, slice potatoes and then cook them in salted boiling water for 5-8 minutes or until tender.
  • Use crème fraîche instead of sour cream.
  • Replace baby greens with mustard leaves.
  • To julienne basil, stack clean leaves together like sheets of paper. Gently roll up the stack into a loose cigar shape. With a sharp knife, slice across the roll to make very thin shreds also called "chiffonade."
  • For a low-carb option, replace potatoes with cauliflower as in this mock potato recipe.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Danish Warm Potato Salad with Corn and Baby Greens
Amount Per Serving
Calories 187.63 Calories from Fat 62
% Daily Value*
Fat 6.92g11%
Saturated Fat 1.64g8%
Cholesterol 6.06mg2%
Sodium 179.66mg7%
Potassium 629.9mg18%
Carbohydrates 27.97g9%
Fiber 3.54g14%
Sugar 3.79g4%
Protein 3.99g8%
Vitamin A 420.25IU8%
Vitamin C 32.87mg40%
Calcium 30.43mg3%
Iron 1.32mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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14 Comment

  1. Reply
    writerjenn1
    October 22, 2019 at 9:19 am

    What a gorgeous dish, and I love that it’s not mayo based!

    1. Reply
      Jas
      October 22, 2019 at 3:34 pm

      Thank you so much! 🙂

  2. Reply
    Lauren Vavala | Delicious Little Bites
    October 22, 2019 at 9:36 am

    What a unique recipe! I love the flavors and that this potato salad is perfect this time of year too!

    1. Reply
      Jas
      October 22, 2019 at 3:35 pm

      It is unique and the ingredients yield a fantastic flavor. Glad you like it too, Lauren! x

  3. Reply
    heidymccllum
    October 22, 2019 at 9:40 am

    I really enjoyed this Potato salad since it was not mayo based and the flavor was excellent. I love potato salad but get bored with the same old salad time after time. Thank you for making my day—It was that GOOD!

    1. Reply
      Jas
      October 22, 2019 at 3:35 pm

      So happy you enjoyed it, Heidy!

  4. Reply
    Alexandra Shunk
    October 22, 2019 at 5:03 pm

    I love warm potato salads! I’ve never had a danish one before but everything looks so delicious! I love how you kept the potatoes large! What a beautiful dish!

    1. Reply
      Jas
      October 22, 2019 at 5:48 pm

      It’s a meal in itself, even without meat. Thanks, Aleka!

  5. Reply
    Kim | Give it Some Thyme
    October 23, 2019 at 9:12 am

    I find warm potato salad to be absolutely addictive and love that you added some greens too, plus the brininess of the capers is perfect. I could definitely have this as my main course. Such a delicious recipe, Jas!

    1. Reply
      Jas
      October 24, 2019 at 9:50 am

      Thank, Kim! It can be a great main dish for a light supper or lunch. 🙂

  6. Reply
    Ron
    October 23, 2019 at 1:20 pm

    Hi Jas, well as you might have expected warm potato salad is a yummy staple in Sweden as well. We call our’s varm potatissallad and it usually has rocket (arugula), radishes as well as pickle the onions, but I’ve never seen a varm potatissallad with corn. That’s a great idea as I’m sure it tastes yummy and it gives the salad a great color.

    1. Reply
      Jas
      October 24, 2019 at 9:47 am

      Hi Ron, I think the addition of corn was the cookbook author’s creative idea, and I really think it makes this dish perfect for fall! Radishes would add a nice crunch and a little kick to it, so I’ll try that the next time. 🙂

  7. Reply
    Chelsey
    October 27, 2019 at 9:28 pm

    These potatoes look like such a delicious and flavorful side dish, perfect for any meal! I love the dill and capers, such a beautiful plate!

    1. Reply
      Jas
      October 28, 2019 at 9:52 pm

      Thank you, Chelsey!

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