Danish potato salad

Contributed by Preston Maring, MD

Danish potato salad

Potato salad is usually a dish made by someone else's mother and brought to a potluck. Many versions I have had in the past were mayonnaise-based with large chunks of other things in it. 

This recipe is a very welcome upgrade from both a taste and fat content perspective. It can be made up to 2 hours ahead and served at room temperature. 

It was still excellent, cold from the refrigerator, as leftovers the next day.


  • 3 pounds potatoes
  • 1/2 cup finely chopped chives or green onion tops
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons drained capers
  • 1 tablespoon liquid from caper jar
  • 3 tablespoons white wine vinegar
  • 1 teaspoon coarse-grained Dijon mustard
  • 1/2 cup extra virgin olive oil


  1. Cut the potatoes into 1-inch pieces. I like to leave the peel on for flavor and nutrients. 
  2. Cook in boiling water until just tender. Drain and cool. Place into a large serving bowl. 
  3. Toss gently with chives, parsley, and capers. 
  4. Combine vinegar, mustard, and caper liquid in a small bowl. Whisk in olive oil. Season to taste with salt and pepper. 
  5. Pour over salad and toss gently. Adjust seasonings.