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 plant based recipe is a great way to make use of any leftover potatoes.
Adapted from a recipe by Cory Baldwin for Food52.comOverview:
- 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
- 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
- While the potatoes are cooking, mix together the mayonnaise, dill, parsley, capers, chilli powder, black pepper and mustard into a remoulade.
- 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!