Prep: 20 mins
Cook: 20 mins
Servings: 4 - 6

Kartoffelmad (Danish Potato Open Sandwich)

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Kartoffelmad is one of the most popular varieties of smørrebrød (open-faced sandwich) in Denmark. Sliced, boiled potatoes are served on buttered rye bread and topped with dill mayonnaise. It is buttery, soft and simple; flying the flag for quintessential Danish comfort food.

Start cooking

Ingredients

800g of Nanna Tate potatoes
6 thin slices of Danish seeded rye bread, sliced in half and crusts removed
Salted butter, for spreading
1/2 small red onion, finely sliced
1/4 bunch of chives, finely sliced
1/4 bunch of dill, fronds picked

DILL MAYONNAISE

2 egg yolks
1 tsp Dijon mustard
1 tbsp white wine vinegar
150ml sunflower oil, or rapeseed oil
50ml olive oil
1 tbsp lemon juice
1 bunch dill, finely chopped
Ground white pepper

Let’s get cooking!

Step 1 of 3
Boil your tates

Place the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 12-15 minutes until just tender. Drain and allow to cool slightly, then slice into even 3mm-thick rounds.
Step 2 of 3
Dill Mayonnaise

To make the dill mayonnaise, whisk together the egg yolks, mustard and vinegar. Whisk together the sunflower and olive oil, then slowly add the oil mixture in a thin, steady stream, whisking continuously to emulsify.
Once thick and glossy, stir in the lemon juice and chopped dill and season to taste with salt and white pepper.
Step 3 of 3
Assemble & serve

Spread each slice of rye bread generously with butter. Arrange the sliced potatoes on top and neatly spoon the dill mayonnaise over the potatoes.

Top with the red onion, chives, dill fronds and a pinch of black pepper.