Danish potato salad

Name: Danish potato salad
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1,75 kg waxy potatoes; 2 Onions; 200 ml Vegetable broth; 100 ml white balsamic vinegar; 1-1 1/2 TSP. Salt; 7-10 Tbsp Pepper; 1-1 1/2 TSP. Sugar; 2 Federation Radishes (approx. 275 g each); 1 (approx. 375 g) Cucumber; 2 Federation Chives; 250 g Danish remoulade; 250 g Soured milk

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1,75 kg waxy potatoes
2 Onions
200 ml Vegetable broth
100 ml white balsamic vinegar
1-1 1/2 TSP. Salt
7-10 Tbsp Pepper
1-1 1/2 TSP. Sugar
2 Federation Radishes (approx. 275 g each)
1 (approx. 375 g) Cucumber
2 Federation Chives
250 g Danish remoulade
250 g Soured milk

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Peel and finely dice the onions. Bring the stock, vinegar, onions, salt, pepper and sugar to the boil and simmer over a low to medium heat for 8-10 minutes. Then drain the potatoes, rinse and peel. Cut potatoes into slices, place in a large bowl and pour stock over them. Leave to stand for about 1 hour, stirring carefully 2-3 times.
2
In the meantime, clean and wash the radishes and, except for one radish for garnishing, quarter them. Wash and peel the cucumber, quarter it lengthwise and cut it into pieces. Wash chives, shake dry and cut into small rolls
3
Cucumber, radishes and chives, up to 1 tablespoon for sprinkling, carefully fold into the potatoes. Mix remoulade and soured milk, mix carefully under the potatoes. Leave to stand for approx. 45 minutes. Arrange the salad in a bowl sprinkled with chives and garnish with radishes
4
waiting time approx. 1 1/2 hours