Danish Warm Potato Salad with Corn and Baby Greens - Varm Kartoffelsalat

With just a few simple ingredients, this classic Danish warm potato salad with corn and red onions cooked in vinegar and tossed with baby greens comes together quickly and easily and is ready to serve in 30 minutes.

You will love how this delicious Scandinavian dish is hearty enough to stand on its own but also makes the perfect complement to your weeknight dinner.

It's fast enough for every day and fancy enough for guests, just like my Russian Potato Salad. Win-win!

This hot potato salad, drizzled with a dressing of sour cream, mayo, capers, dill, and basil, is perfect the next time you want something other than boiled potatoes.

It makes an excellent Thanksgiving or Christmas side dish, too! 

Enjoy it with friends for the ultimate hygge (Danish concept of comfort that generates a feeling of well-being and contentment).

📃 Why it Works

· Hot potato salad is a beautiful fall and winter alternative to its cold "cousin" (but also easily enjoyed in summer). It can be served with everything from steak and delicious sausages to salmon, or as in traditional Nordic cuisine, with rissoles or meatballs.

· This side dish is both vegetarian and gluten-free.

· This is a very easy side dish recipe made with simple ingredients and ready to serve in 30 minutes.

· Serve this warm potato salad immediately or make it ahead of time for a stress-free side dish option.

When I found this recipe in the Scandinavian Comfort Food cookbook, I was certain that I'd love it, and I wasn't wrong.

Trine Hahnemann takes it to the next level by adding fresh corn to the vinegar-cooked onions and brightening this salad with mustard leaves (I opted for baby greens).

🛒 Ingredients and Notes

For the salad

• Potatoes: Use new potatoes for this recipe. They hold their shape when cooked, so they are the best choice. Avoid starchy potatoes like Yukon Gold and Russets.
• Corn: If you can, use fresh corn on the cob. In a pinch, defrosted frozen corn will work well, and it's best to avoid canned corn.

For the dressing

• Mayonnaise and sour cream: Use full-fat versions of both for the richest and creamiest dressing.
• Vinegar: Use white vinegar; the acidity cuts through the creamy sauce.
• Herbs: Use fresh basil and dill for the most vibrant flavors.

🔪 Instructions

*Details and the printable recipe are available at the bottom of this post.

1. Make the dressing - mix all ingredients for the dressing and set aside.
2. Prep the potatoes - wash and boil potatoes; drain. Cut in half or quarters.
3. Cook the onions and corn - thinly slice the onions and slice the kernels off the corn cob. Boil in vinegar.
4. Assemble the salad - Mix warm potatoes with onion and corn mixture, and then add the dressing. Top with baby greens and basil leaves. Serve warm.

• The addition of crumbled bacon to this hot dish is absolutely divine!
• When you're short on time, slice potatoes and then cook them in salted boiling water for 5-8 minutes or until tender.
• Use crème fraîche instead of sour cream.
• Replace baby greens with mustard leaves.
• To julienne basil, stack clean leaves together like sheets of paper. Gently roll up the stack into a loose cigar shape. With a sharp knife, slice across the roll to make very thin shreds called "chiffonade."
• For a low-carb option, replace potatoes with cauliflower as in this mock potato salad recipe.

❓ Frequently Asked Questions

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Danish Warm Potato Salad with Corn and Baby Greens

By Jas

This delicious Danish Warm Potato Salad is hearty enough to stand on its own, but it also makes the perfect complement to your weeknight dinner. It's fast enough for every day and fancy enough for guests.

5 from 3 votes

Rate this Recipe Pin Recipe Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Salad, Side

Cuisine Danish

Yields 4 servings

Calories 188 kcal

EQUIPMENT

• Mixing bowls
• saucepan
• Kitchen knife
• whisk

Ingredients

1x2x3x

US Customary - Metric

For the salad:

• ▢ 1 pound new potatoes, unpeeled, I used Honey Gold
• ▢ 1 cob of corn
• ▢ 1 small red onion
• ▢ 3 tablespoons white vinegar
• ▢ 3 cups mixed baby greens
• ▢ 1 small bunch of basil leaves

For the dressing:

• ▢ 4 tablespoons white vinegar
• ▢ 2 tablespoons mayonnaise
• ▢ 2 tablespoons sour cream
• ▢ 2 tablespoons capers, chopped
• ▢ 1 small bunch dill, chopped
• ▢ A few basil leaves, chopped or julienned
• ▢ Salt and freshly ground pepper , to taste

Cook ModePrevent your screen from going dark

Instructions

• In a small bowl, mix together the 4 tablespoons of white vinegar, 2 tablespoons mayo, 2 tablespoons sour cream, 2 tablespoons chopped capers, 1 small bunch chopped dill (about 3 tablespoons) and a few chopped or julienned basil leaves. Season the dressing with salt and pepper to taste and set aside.
• Wash 1 pound of new potatoes and cook, unpeeled, in salted water for about 20 minutes. Drain and cut into halves or quarters if too large; set aside.
• Meanwhile, slice the kernels off the corn cob with a sharp knife or use a corn zipper tool. Thinly slice the small red onion. Put the onions and corn kernels in a pan, add three tablespoons of white vinegar and boil for 2-3 minutes.
• Mix the onion and kernels mixture with warm potatoes. Toss in the dressing and top with 3 cups of mixed baby greens.

Notes

• The addition of crumbled bacon to this hot potato salad is absolutely divine!
• When you're short on time, slice potatoes and then cook them in salted boiling water for 5-8 minutes or until tender.
• Use crème fraîche instead of sour cream.
• Replace baby greens with mustard leaves.
• To julienne basil, stack clean leaves together like sheets of paper. Gently roll up the stack into a loose cigar shape. With a sharp knife, slice across the roll to make very thin shreds also called "chiffonade."
• For a low-carb option, replace potatoes with cauliflower as in this mock potato salad recipe.

Nutrition

Calories: 188kcal (9%) | Carbohydrates: 28g (9%) | Protein: 4g (8%) | Fat: 7g (11%) | Saturated Fat: 2g (10%) | Cholesterol: 6mg (2%) | Sodium: 180mg (8%) | Potassium: 630mg (18%) | Fiber: 4g (16%) | Sugar: 4g (4%) | Vitamin A: 503IU (10%) | Vitamin C: 33mg (40%) | Calcium: 33mg (3%) | Iron: 1mg (6%)

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