The Kartoffelmad (open-faced potato sandwich) is a beloved Danish smørrebrød classic. It is also one of the only vegetarian smørrebrød classics, and if you use vegan mayonnaise, it is vegan too. In Denmark, the open-faced potato sandwich is often sprinkled with bacon, but I have left that out and added sunflower seeds instead for some crunch. You can make the sandwich with all kinds of potatoes, but I think the smaller ones are the easiest to work with, as some of the larger, more mealy potatoes will fall apart when sliced. If you are using small, thin-skinned potatoes, you can leave the peel on.
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servingThe Kartoffelmad (open-faced potato sandwich) is a beloved Danish smørrebrød classic. It is also one of the only vegetarian smørrebrød classics, and if you use vegan mayonnaise, it is vegan too.
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1 slice 1 Danish rye bread
2-3 2-3 small potatoes (boiled and chilled)
1 tablespoon 1 mayonnaise
1/2 teaspoon 1/2 Madras curry powder
2 2 radishes
1 teaspoon 1 sunflower seeds
chives
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