The Kartoffelmad (open-faced potato sandwich) is a beloved Danish smørrebrød, especially during the summer months. 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.
In Denmark, the most commonly used curry is a mild, yellow curry powder. It’s typically a blend of turmeric, coriander, cumin, fenugreek, and other spices, resulting in a fragrant but not overly spicy flavor profile. You can use any curry powder you like.
Kartoffelmad – Danish open-faced potato sandwich
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pieceThe 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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Ingredients
1 slice Danish rye bread
2-3 small potatoes (boiled and chilled)
1 tablespoon mayonnaise
1/2 teaspoon curry powder
2 radishes
1 teaspoon sunflower seeds
chives
Directions
- Let the potatoes cool down after boiling. They are easier to work with when completely chilled, so if possible, boil the potatoes the day before.
- Spread the mayonnaise on the bread.
- Slice the potatoes and place the potatoes on the bread.
- Spread some mayonnaise over the potatoes.
- Sprinkle with curry powder.
- Slice the radishes and sprinkle over the potatoes.
- Sprinkle with sunflower seeds.
- Cut the chives and sprinkle over the potatoes.
