Meal Plan

Boiled Potato on Rye Bread, aka Potato Salad on Toast (Kartoffelmad)

December 11, 2018
Photo by Rocky Luten
Author Notes

Despite my longstanding love for heavy bread piled high with toppings, it was only recently that I came to meet my favorite smørrebrød combo of them all, which also happens to be the most simple: kartoffelmad, or literally "potato food." While variations abound, it's usually some combo of mayonnaise + boiled potato + both raw or pickled and crispy fried onions + herbs for garnish.

Once you've prepped the boiled potatoes, which you can easily do in advance, it takes about 2 seconds to make. The layers of ingredients—toothsome seeded bread, creamy boiled potato, salty mayo, bright pickled onion, crispy fried onion, and fresh herbs make for a symphony of flavors of textures that would satisfy even the most demanding diner. It's basically deconstructed potato salad on toast; what's not to love?!

Since it's already vegetarian, it's also super easy to make vegan, which is how I've been enjoying it for lunch these past few weeks. —Cory Baldwin

Test Kitchen Notes

This recipe was shared in partnership with Follow Your Heart®. —The Editors

  • Prep time 40 minutes
  • Cook time 5 minutes
  • Makes 4 smørrebrød
Ingredients
  • For the herbed remoulade:
  • 1/2 cup Vegenaise®
  • 1 1/2 teaspoons finely chopped capers
  • 1 teaspoon whole grain Dijon mustard
  • 1 teaspoon finely chopped dill
  • 1 teaspoon chopped chives
  • 1 teaspoon finely chopped flat leaf parsley
  • 1 dash hot sauce, to taste
  • 1 dash red wine vinegar, to taste
  • 1 dash freshly cracked pepper, to taste
  • For the smørrebrød:
  • 8 ounces fingerling or new potatoes
  • 4 slices Danish-style rugbrød (rye bread)
  • 2 to 3 small radishes, thinly sliced
  • 1 pickled red onion, thinly sliced
  • 4 tablespoons crispy fried onions
  • Dill sprigs, for garnish
  • Chopped chives, for garnish
  • Flat leaf parsley leaves, torn, for garnish
In This Recipe
Directions
  1. Cover potatoes with salted water and bring to a boil. Meanwhile, make the remoulade: Combine the Vegenaise®, mustard, chopped herbs, chopped capers, hot sauce, and cracked pepper in a medium bowl. Stir until well combined. Taste and adjust seasoning.
  2. When the potatoes are fork-tender, drain and set aside until cool enough to handle. Slice into ¼-inch thick rounds. Sprinkle with salt and pepper to taste.
  3. Don’t even think about trying to eat this like a normal sandwich! Eat with a knife and fork so all your toppings don’t fall off (stab them to the bread with your fork as you slice off each bite).

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Review
Cory Baldwin

Recipe by: Cory Baldwin

Food52's director of partner content Cory Baldwin has been an editor at food, travel, and fashion publications including Saveur, Departures and Racked.