Ymer Potato Salad

Ymer potato salad © kvalifood.com

Ymer potato salad is a lighter alternative to the classic mayonnaise-based potato salads. The dressing is made with ymer, mustard, and lemon juice, giving the salad a fresh, tangy flavor. It works well as a side dish with grilled food, fish cakes, or cold sliced meat.

Ingredients

Yields 4 servings

  • 750 g cooked, cold peeled potatoes
  • 2 tbsp onion, finely chopped

Ymer dressing

  • 4 dl ymer (or ylette)
  • 1–2 egg yolks, optional
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • salt
  • pepper
  • 1 bunch chives (or dill)

Directions

Make the dressing

Stir together the ymer, egg yolks, lemon juice, and mustard. Season with salt and pepper.

Assemble the salad

Slice the cold potatoes — not too thick. Pour the dressing over the potato slices and chopped onion. Mix gently. Taste and adjust seasoning.

Serving

Let the salad rest in the fridge for at least 10 minutes so the flavors can develop. Sprinkle with finely snipped chives or dill before serving. Can also be topped with chopped hard-boiled eggs.

Notes

  • Ymer is a Danish cultured milk product with a mild, tangy flavor. Ylette or thick soured milk can be used instead.
  • The egg yolks give a richer dressing but can be left out for a lighter version.
  • Use waxy potatoes — floury ones will fall apart.
  • Mix the salad gently so the potato slices don’t break up.
  • Always let the salad rest before serving — the potatoes absorb the dressing and the flavor develops.