Kartoffelmad: Danish style open faced potato salad sandwich

Kartoffelmad, literally “potato food” is a Scandinavian open faced sandwich, or Smørrebrød, popular in Denmark and Norway. Smørrebrød are open faced sandwiches, traditionally served on heavy rye bread which is a favourite in Northern Europe. Cold boiled potatoes on a sandwich may not sound that extraordinary but the creamy fingerling potatoes, lashings of herby remoulade all topped with onions and radishes combine to make a culinary delight. Quick and easy to assemble this recipe is a great way to make use of any leftover potatoes.


Adapted from a recipe by Cory Baldwin for

You will need:


1tsp capers

4tbsp Mayonnaise 

1tsp Dijon mustard

1tsp chopped dill (Extra to garnish)

1tsp chopped flat leaf parsley (extra to garnish)

Pinch of Freshly Cracked black pepper

Pinch of Chilli powder

200g of Fingerling or new potatoes

2 radishes, thinly sliced

Sliced pickled red onion

Crispy Fried onions

2 slices of Rye Bread

Difficulty Level: ⅕

Preparation time: 25 minutes

Cook time: 5 minutes

Recipe Serves: 2 people 



  1. Boil the potatoes in lightly salted water until tender, 10-12 minutes. Allow to cool and then slice into half centimeter rounds. Season well with salt and pepper
  2. While the potatoes are cooking, mix together the mayonnaise, dill, parsley, capers, chilli powder, black pepper and mustard into a remoulade.
  3. Assemble your Smørrebrød. Spread the remoulade on the rye bread and top with the potatoes, pickled onions, fried onions and radishes. Pile it high and garnish with dill and parsley. We recommend using cutlery to eat this sandwich as otherwise all of those carefully piled toppings might just fall off!


Kartoffelmad close up

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