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Vegetable: Danish Potato Salad

Source of Recipe

"Seasoning the Fox Valley" Cookbook


Recipe Introduction

When she submitted this recipe, Diane noted that it originally came from her mother-in-law who cooked professionally for a family in Sunderborg, Denmark.

List of Ingredients

Plan ahead...needs to chill from 4 to 24 hours.


Recipe

Makes 12 side-dish servings.

Prep: 30 min.
Cooking: 20 min.
Chilling: 4 to 24 hr.

3 lb. medium potatoes (about 9 potatoes)
12 oz. green beans
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
2 Tbsp. milk
1 tsp. curry powder
1 tsp. Dijon-style mustard
3/4 tsp. salt
1/4 tsp. 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. Drain. Cool.

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.

Per serving: 193 calories... 11 g total fat (3 g saturated fat) ... 11 mg cholesterol... 254 mg sodium... 22 g carbohydrate... 3 g fiber... 3 g protein. ++++ Exchanges: 1-1/2 starch, 1-1/2 fat.