Dressing til Kartoffelsalat: A Creamy Danish-Style Dressing

Dressing til kartoffelsalat is a creamy Danish-style potato salad dressing made with mayonnaise, sour cream, mustard, and a little vinegar. It coats tender potatoes without overwhelming them, and fresh chives and dill add a clean, savory finish. Danish potato salad has many family and regional versions; this is a simple, tangy variation served chilled or cool.

Ingredients

2 lb (900 g) waxy potatoes, such as Yukon Gold or red potatoes
½ cup (120 g) mayonnaise
½ cup (120 g) sour cream
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) white wine vinegar
1 teaspoon (5 g) granulated sugar
½ teaspoon fine salt, plus 1 tablespoon (15 g) for the cooking water
¼ teaspoon freshly ground black pepper
2 tablespoons (20 g) finely chopped fresh chives
1 tablespoon (3 g) finely chopped fresh dill
2 tablespoons (30 ml) cold water or milk, as needed to thin the dressing

Instructions

Prepare the potatoes. Scrub the potatoes and leave the skins on if they are thin and clean; otherwise peel them. Cut into even 1-inch (2.5 cm) pieces so they cook at the same rate. Put them in a large saucepan and cover with cold water by about 1 inch (2.5 cm). Add the tablespoon of salt.
Cook until just tender. Bring the water to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Cook for 12–18 minutes, depending on the size and variety of the pieces. Start checking at 12 minutes: a small knife should slide into a potato with little resistance, but the pieces should not crumble. Drain promptly and let the potatoes steam-dry in the colander for 5 minutes.
Mix the dressing. While the potatoes cook, whisk the mayonnaise, sour cream, Dijon mustard, vinegar, sugar, ½ teaspoon salt, and black pepper in a large bowl until smooth. Stir in the chopped chives and dill. If the mixture seems very thick, whisk in 1 tablespoon (15 ml) cold water or milk at a time; it should be creamy and spoonable, not runny.
Dress the potatoes. Add the warm, steam-dried potatoes to the bowl. Fold gently with a flexible spatula so the pieces are coated without breaking apart. Potatoes absorb flavor while warm, so this is a good moment to dress them even if you plan to serve the salad cold.
Chill and season. Cover the bowl and refrigerate for at least 25 minutes. Taste before serving and adjust the salt, pepper, vinegar, or mustard as needed. If the dressing has thickened in the refrigerator, fold in a teaspoon or two of cold water or milk. Serve cool, not icy cold, for the fullest flavor.

Tips

Choose waxy potatoes. Red potatoes and Yukon Golds hold their shape better than starchy baking potatoes. If using a larger potato, cut it into consistent pieces and check early so the outside does not turn mushy before the center is tender.
Keep the simmer gentle. A hard boil can knock the pieces against the pan and break them up. Drain as soon as a knife slips in easily, then allow them to dry briefly; excess water can dilute the dressing.
Balance the tang to taste. Vinegars vary in sharpness, so begin with the listed amount. Add more in small increments if you like a brighter dressing; add a little mayonnaise or sour cream if it becomes too sharp.
Use fresh herbs when possible. Dried dill can stand in for fresh, but use 1 teaspoon (about 1 g) rather than 1 tablespoon. Its flavor is more concentrated, and the dressing will not have quite the same fresh, green character.

Serving Suggestions

Serve this salad as a cool side dish with grilled sausages, roast pork, meatballs, or grilled vegetables. It also fits a picnic or buffet alongside rye bread, sliced cucumber, radishes, and a simple green salad. Keep it chilled until close to serving, and set out a smaller bowl rather than leaving the whole batch at room temperature for a long meal.

For a neat presentation, finish with a few extra chives, dill fronds, and a light grind of black pepper. If serving with a hot main course, plate the salad separately rather than warming it; mayonnaise- and sour-cream-based dressing is intended to be served cool.

Variations

More traditional-tasting tang: Replace the white wine vinegar with apple cider vinegar. It gives the dressing a slightly fruitier, more rounded acidity.
Lighter and sharper: Replace half the mayonnaise with additional sour cream or plain Greek yogurt. The result is less rich and more tangy; use unsweetened yogurt and thin with water only if needed.
Add crunch: Fold in ¼ cup (35 g) finely diced celery or 2 tablespoons (20 g) finely chopped red onion. Add onion gradually because its raw flavor can become prominent as the salad chills.
Make it mustard-forward: Increase Dijon to 1½ tablespoons (22 ml), tasting before adding more. For a milder, slightly sweeter flavor, use a smooth yellow mustard instead.

Storage and Reheating

Transfer leftover potato salad to a covered container and refrigerate within 2 hours of preparation, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Keep it refrigerated at 40°F (4°C) or below and use within 3–4 days. Do not leave it at room temperature for more than 2 hours in total; discard it if it has been out longer, or if you are unsure how long it sat out.

This salad is served cold or cool and is not suitable for reheating: warming can make the creamy dressing separate. If it has thickened after storage, stir in a small splash of cold water or milk just before serving. Do not freeze it, as thawed potatoes can become watery and the dressing may split.

Frequently Asked Questions

Can I make the dressing ahead?
Yes. Whisk it together up to 2 days ahead, cover, and refrigerate. Stir it before using, then fold it into freshly cooked potatoes while they are still warm for better flavor absorption.

Can I cook the potatoes in advance?
Yes. Cook and drain them, cool promptly, and refrigerate in a covered container. For the best texture, mix with the dressing while the potatoes are warm; if they are already cold, let them sit briefly at room temperature while you prepare the dressing, but do not leave them out for more than 2 hours.

Why did my potato salad turn watery?
Potatoes may have been overcooked, not drained well, or dressed while wet. Let them steam-dry after draining, and fold rather than mash. If liquid collects after chilling, stir gently; a small amount is normal as the potatoes release moisture.

Can I use low-fat mayonnaise or sour cream?
Yes, though the dressing may taste less rich and can be thinner. Add the liquid gradually, chill the salad, then check the consistency and seasoning before serving.

Is this dressing suitable for a picnic?
It can be served at a picnic if kept cold in a cooler with ice packs. Set out only the amount likely to be eaten, and follow the two-hour room-temperature limit (one hour above 90°F/32°C); return the rest to refrigeration promptly.

Can I make this recipe without mayonnaise?
Replace the mayonnaise with an equal amount of thick plain Greek yogurt or additional sour cream. The dressing will be tangier and less rich, so taste it before adding extra vinegar and adjust the salt and sugar to balance it.

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