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Danish Potato Salad Recipe

This Danish potato salad is so good with a nice punch from the addition of Dijon mustard and the subtle olive-like flavor of capers.

Preparation: 10 minutes | Cook:  15 minutes | Cool: 30 minutes | Serves: 6 to 8

Recipe modified from Danish Potato Salad at Epicurious



  • 3 pounds medium red or fingerling potatoes
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon coarse-grained Dijon mustard
  • 2 tablespoons drained capers (reserve 1 tablespoon of the caper liquid)
  • 1/2 cup finely chopped green onion tops
  • 1/2 cup chopped fresh parsley
  • salt and pepper, to taste


  1. Cook potatoes in large pot of boiling salted water until fork tender, about 15 minutes. Drain and allow to cool for about 20-30 minutes, until potatoes are easy to handle. (It is not necessary to peel the potatoes.)  Cut up potatoes into bite-size cubes and place in large bowl
  2. In a medium bowl whisk together the olive oil, vinegar, mustard, capers, 1 tablespoon of caper liquid, onion tops and parsley.  Season with salt and pepper, to taste.  Pour over potatoes and gently fold mixture together.  Taste potato salad and add more salt and pepper, as needed.  Serve warm or at room temperature.

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