Potato salad is a classic at Danish BBQ’s. Most families have their own recipes, and sometimes you just take the easy way out and use a store bought. But homemade is best. I like to have different textures in my potato salad, and the asparagus, peppers and radishes give me just that.
Place the potatoes in a large pot of cold water. Bring the water to a boil and add the salt, then lower the heat and simmer for 15-18 minutes, until the potatoes are tender when pierced with a knife. Cook time will vary based on the size of the potatoes. They should be fork tender. It’s important to start with the potatoes in cold water, this will prevent overcooking the outside of the potatoes before they are done.
Drain the potatoes and rinse in cold water. Peel the potatoes, and set aside in the refrigerator to cool completely.
Mix all the ingredients for the dressing in a large bowl, and set refrigerate until ready.
Wash and slice/dice the vegetables. Slice the cold potatoes. Add potatoes and vegetables into the bowl of dressing and toss gently to mix it all in the dressing.
Store the potato salad in the refrigerator until you are ready to serve it. Enjoy!
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Greetings! Absolutely loved this recipe! I did omit garlic (due to allergy) however, I do not think it could have really changed the flavors that much. Great job! Thanks for sharing. Cheryl
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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 6.14.2014
Greetings! This sounds wonderful! I am allergic to garlic but I can surely omit from recipe. I will certainly let you know how I fair out making this terrific sounding potato salad. Your TK Friend, Cheryl.