Prep 30 mins
Cook 20 mins
An original Danish recipe that is really good.
- 3 lbs medium potatoes (about 9 potatoes)
- 12 ounces green beans
- 1⁄2 cup mayonnaise or 1⁄2 cup salad dressing
- 1⁄2 cup sour cream
- 2 tablespoons milk
- 1 teaspoon curry powder
- 1 teaspoon dijon-style mustard
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- milk (optional)
- In a large saucepan, cover potatoes with water.
- Bring to boiling; reduce heat.
- Cover and simmer for 20 to 25 minutes or just until tender.
- Drain well; cool slightly.
- Peel and cube potatoes.
- Meanwhile, cut fresh green beans into 1-inch pieces.
- In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
- For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
- Gently stir in the potatoes and green beans.
- Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
- If necessary, stir in a little additional milk before serving.
This salad was OK, but nothing great. The texture of the green beans was kind of off-putting with the mayonnaise dressing and there just wasn't enough to it. I kept wanting to dice some onions or chives into it but refrained as it would be going to far from the intent.
Many years ago, I went to a deli near Oakland, CA that sold Danish potato salad. It did not contain green beans, but it had chopped cucumbers and onion in it. With the sour cream dressing, it was delicious. I wonder if this would taste like I remember by subbing the cucumbers and onion for the green beans?
I made this yesterday for a side for dinner and tasted before serving. I loved it but the rest of the family didn't care for the green beans, personal taste. I also used new potatoes rather than medium sized potatoes which made it easier to prepare. All in all, a keeper but probably wouldn't have the green beans next time. Thank you PanNan for sharing!