Kartoffelsalat (potato salad) recipe

This potato salad makes a perfect side dish for a light meal on a summer's day, said Trine Hahnemann. It is best enjoyed with some grilled fish, or perhaps some slices of smoked salmon.

Ingredients (serves four)

For the salad:

• 600g new (baby) potatoes
• 3-4 tbsp olive oil
• 1 fennel bulb
• 2 spring onions
• 200g cooked peas, cooled
• 100g parsley
• finely chopped sea salt and freshly ground black pepper

For the vinaigrette:

The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

• 1 tbsp white-wine vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 3 tbsp extra-virgin olive oil

Method

• Preheat the oven to 200°C fan.
• Cut the potatoes into wedges, place on a baking sheet and mix with the oil and some salt and pepper. Bake for 30 minutes, tossing them now and again, then leave to cool.
• Slice the fennel very thinly and cut the spring onions into 5mm slices on an angle.
• For the vinaigrette, whisk together the vinegar, mustard, honey and some salt and pepper, then whisk in the olive oil in a steady stream until the vinaigrette is thickened. Taste for seasoning and adjust if needed.
• Pour over the potatoes and mix gently, then place the potatoes on a serving dish and sprinkle evenly with the fennel, spring onions, peas and parsley before serving.

Taken from "Eat Copenhagen" by Trine Hahnemann.

Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.