Quick potato salad
There is another available recipe for potato salad- this variation has become a favorite for summer lunch- and you cook the potatoes the day before for best results. Serve with the breaded chicken, baked salmon, slices of roast beef or fried Danish meatballs.
Method
- 1
Step 1
Cook the potatoes the day before- keep cool and pad dry when starting the potato salad
- 2
Step 2
Mix the ingredients for the marinade in the bottom of your serving dish- salt and pepper to taste
- 3
Step 3
Add sliced potatoes, radishes, dill, chives and spring onions (if using) to the marinade. Coat well and make sure your potatoes are not being mashed.
- 4
Step 4
Decorate with the cucumber slices, additional dill and radishes. Leave cold to pick up taste for 20 minutes and serve.
Good to know
I leave the cucumber pieces to be decoration, mostly because I really do not like the potato salad to become watery. This is also the reason that the yogurt and lemon juice can be measured; however, do use the opportunity to create a thick marinade that coats the potatoes and prevents them from swimming in 'sauce'. You can add loads of other herbs like flat-leafed parsley, oregano or mint. Just keep the combination simple. If your family do not like dill, for example, try parsley You can also add a clove of garlic to the marinade or even 1/2 teaspoon of mustard for more flavor- then leave o
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