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).
๐ 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).
๐ 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.
๐ช Instructions
*Details and the printable recipe are available at the bottom of this post.
- Make the dressing - mix all ingredients for the dressing and set aside.
- Prep the potatoes - wash and boil potatoes; drain. Cut in half or quarters.
- Cook the onions and corn - thinly slice the onions and slice the kernels off the corn cob. Boil in vinegar.
- 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.
โ Frequently Asked Questions
The best way to store leftover potato salad is to refrigerate it. Cover the bowl in plastic wrap and chill or place the salad in an airtight and moisture-proof container.
At room temperature, this salad will keep for up to two hours. Stored in the refrigerator, it will last for 3-5 days.
Yes, but first, remove all of the baby greens. Heat it for a short period in a microwave. Just like German potato salad, it can be served either warm or cold, and it is delicious either way.
It goes well with sausage, smoked meat, sauerkraut, fish, and fried chicken. It is also great with ham and turkey sandwiches.
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Liked this recipe? Leave a โญโญโญโญโญ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Danish Warm Potato Salad with Corn and Baby Greens
Ingredients
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
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.
Darlene says
Easy, tasty, and pretty! This salad is a winner
Jas says
So happy you enjoyed it! Thanks for stopping in! ๐
Chelsey says
These potatoes look like such a delicious and flavorful side dish, perfect for any meal! I love the dill and capers, such a beautiful plate!
Jas says
Thank you, Chelsey!
Ron says
Hi Jas, well as you might have expected warm potato salad is a yummy staple in Sweden as well. We call our's varm potatissallad and it usually has rocket (arugula), radishes as well as pickle the onions, but I've never seen a varm potatissallad with corn. That's a great idea as I'm sure it tastes yummy and it gives the salad a great color.
Jas says
Hi Ron, I think the addition of corn was the cookbook author's creative idea, and I really think it makes this dish perfect for fall! Radishes would add a nice crunch and a little kick to it, so I'll try that the next time. ๐
Kim | Give it Some Thyme says
I find warm potato salad to be absolutely addictive and love that you added some greens too, plus the brininess of the capers is perfect. I could definitely have this as my main course. Such a delicious recipe, Jas!
Jas says
Thank, Kim! It can be a great main dish for a light supper or lunch. ๐
Alexandra Shunk says
I love warm potato salads! Iโve never had a danish one before but everything looks so delicious! I love how you kept the potatoes large! What a beautiful dish!
Jas says
It's a meal in itself, even without meat. Thanks, Aleka!
heidymccllum says
I really enjoyed this Potato salad since it was not mayo based and the flavor was excellent. I love potato salad but get bored with the same old salad time after time. Thank you for making my day---It was that GOOD!
Jas says
So happy you enjoyed it, Heidy!
Lauren Vavala | Delicious Little Bites says
What a unique recipe! I love the flavors and that this potato salad is perfect this time of year too!
Jas says
It is unique and the ingredients yield a fantastic flavor. Glad you like it too, Lauren! x
writerjenn1 says
What a gorgeous dish, and I love that it's not mayo based!
Jas says
Thank you so much! ๐