“Frikadeller med Kartoffelsalat” Danish Meatballs with Potato Salad 

This is a classical Danish dish,- we eat frikadeller for dinner, lunch, or a snack. Serve cold or hot with boiled potatoes and gravy, a potato salad, stewed cabbage, cucumber salad or alone. 

Servings

4

Ready In:

15 minutes

Good For:

Main Dish

 

Frikadeller med Kartoffelsalat

By: Jette Errebo

 

Ingredients

Frikadeller: Choose a meat that has less fat content.

  • 1 500g minced meat (mix of veal and pork) 

  • 2-3 Tbsp. flour

  • 1 egg

  • 1/2 dl milk

  • 1 onion finely chopped

  • 1.5 Tbsp. beef broth

  • Salt 

  • Pepper

Potato salad

 

  • 500 gram potatoes
  • 150 gram mayonnaise (real mayonnaise)
  • 1 deciliter of full cream
  • parsley
  • chives
  • Dill
  • Radish
  • Cucumber
  • Tomatoes (if you like) 

No frikadelle taste the same – each family has it’s special touch. Some use oatmeal instead of flour, some only use minced pork, some use club soda instead of milk… and even the right size is not something we agree upon. Make this your own and enjoy.

Step by Step Instructions

Step 1

Frikadeller:

Mix all of it in a bowl. I use a large fork. The mixture should not be too sticky,- but sticky enough to hold it all together.  

Melt butter on a pan and form your frikadeller with a spoon. I like them the size of a small egg,- but if it is for a buffet, we usually make them smaller, snack size.  

Fry the frikadeller in the pan. Medium heat, until they are golden on all sides – takes about 10-15 minutes (5-7 minutes on each side) depending on size.  Dip the spoon in the butter on the pan when you start a new frikadelle. That way the mixture will not stick to the spoon. 

Step 2

Potato Salad:

Mix the mayonnaise and the cream in a bowl. Add the sliced potatoes and leave it to sit the night over in the fridge.

Next day, add salt to taste. 
Chop cucumbers, radish, chives, parsley, dill and small tomatoes on top as you like. 

 

 

Information and Tips:

My favorite potato salad is made with a creamy real mayonnaise and is supposed to look like a bowl full of summer with dill, chives, radish, cucumbers, parsley covering the creamed potatoes. 

I try to cook the potatoes the night before and soak them in the dressing. I always cook them in unsalted water with the peel on – then I peel them when they are cooled off (or before if I am in a hurry) – slice them thinly and let them to soak. I then add salt the next day for taste… 

The recipe feeds 4 persons as a side order to meat or sausages or frikadeller.