Danish Kartoffelsalat - Traditional Potato Salad Recipe

Welcome to your new go-to for the best traditional potato salad recipe! If you've been searching for that perfect, creamy, tangy, and utterly satisfying side dish, look no further. This Danish Kartoffelsalat (that's potato salad in Danish!) is a savory delight from Scandinavia, designed to be the star of any potluck, BBQ, or holiday gathering. It's a mayonnaise based potato salad that captures the heart of home-style comfort food, making it the world's best potato salad recipe in our book. We’ve meticulously tested this version to ensure perfect texture, balanced flavor, and make-ahead reliability, so you can confidently serve a classic potato salad that everyone will rave about. Get ready to master this incredibly easy quick potato salad recipe that truly delivers on taste and simplicity.

Ingredients

• Potatoes
• 2 pounds (about 6-8 medium) Yukon Gold or new potatoes, skins on or peeled
• 2 tablespoons kosher salt, for cooking water
• Creamy Dressing
• 1 cup full-fat mayonnaise (real mayo is key!)
• 2 tablespoons Dijon mustard (or yellow mustard for a milder flavor)
• 1 tablespoon white vinegar or fresh lemon juice
• 1 teaspoon granulated sugar or sweet relish (optional, for a touch of sweetness)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Mix-ins & Crunch
• 2 stalks celery, finely chopped
• ½ small red or yellow onion, finely minced (or 2-3 green onions, thinly sliced)
• ½ cup chopped dill pickles or sweet relish (if not using sugar in dressing)
• 2 hard-boiled eggs, chopped (optional, but highly recommended for traditional flavor)
• Fresh Herbs & Garnish
• 2 tablespoons fresh dill, chopped, plus more for garnish
• 1 tablespoon fresh parsley, chopped (optional)
• ½ teaspoon paprika, for sprinkling on top (optional)

Directions

1. Prep & Cook the Potatoes
2. Wash and Cut: Wash the potatoes thoroughly. You can peel them if you prefer, but leaving the skins on adds a rustic charm and extra nutrients (especially for potato salad with skins on). Cut the potatoes into ¾-inch cubes, ensuring they are all roughly the same size for even cooking. This consistency is crucial to avoid mushy potatoes and achieve the perfect texture.
3. Boil: Place the cubed potatoes in a large pot. Add enough cold water to cover them by about an inch. Stir in 2 tablespoons of kosher salt – the water should taste "like pasta water." Bring the water to a gentle boil over medium-high heat.
4. Simmer until Tender: Reduce the heat to a simmer and cook the potatoes until they are just tender. This usually takes about 10-15 minutes. Test them by sliding a fork into a piece; it should go in with slight resistance, but the potato shouldn't fall apart. Overcooked potatoes will result in a mushy salad, which we want to avoid!
5. Drain & Cool: Immediately drain the potatoes in a colander. For the best potato salad, spread the warm potatoes in a single layer on a large sheet pan or tray. Let them cool for about 10-15 minutes, allowing any excess steam to escape and dry out slightly. This prevents a watery salad later on.
6. Make the Creamy Mayo Dressing
7. Whisk Ingredients: While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, vinegar (or lemon juice), optional sugar (or sweet relish), ½ teaspoon salt, and ¼ teaspoon black pepper.
8. Taste & Adjust: Taste the dressing at this stage. It should taste slightly saltier and tangier than you want the final salad to be, as the potatoes will absorb and mellow out the flavors. Adjust salt, pepper, or acidity as needed.
9. Combine While Potatoes Are Warm
10. Dress Potatoes: Add the still-warm (but not hot) potatoes to the large bowl with the creamy dressing. Gently fold everything together with a rubber spatula, taking care not to mash the potatoes. Coating the potatoes while they are still warm helps them absorb the dressing's flavors much better, leading to a more flavorful fresh potato salad.
11. Let Sit: Let the mixture sit for a few minutes to allow the potatoes to soak up some of that delicious dressing.
12. Add Crunch & Freshness
13. Fold in Mix-ins: Gently fold in the chopped celery, minced onion, chopped dill pickles (or relish), fresh dill, parsley, and chopped hard-boiled eggs (if using).
14. Final Seasoning: Give the salad another taste. This is your last chance to adjust the seasoning. You might need a little more salt, pepper, or a splash more vinegar/lemon juice to get that perfect tangy balance. The salad will thicken slightly as it chills.
15. Chill & Serve
16. Transfer & Garnish: Transfer the home style potato salad to a serving bowl, smoothing the top. Garnish with an extra sprinkle of fresh dill and a light dusting of paprika, if desired, for a beautiful presentation.
17. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours (or up to 24 hours) before serving. This chill time is essential for the flavors to meld and deepen, transforming it into a truly gourmet potato salad.