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Spiced Spring Veggie Danish Salad

Spiced Spring Veggie Danish Salad

The Spiced Spring Veggie Danish Salad combines the freshness of seasonal vegetables with warm spices and a creamy, tangy dressing that channels traditional Danish flavors. It's a vibrant, flavorful salad perfect for potlucks, picnics, or light meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: Danish
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 pound baby potatoes
  • 8 ounces asparagus spears
  • 1 cup radishes
  • 1 medium English cucumber
  • 1/3 cup fresh dill
  • 3 stalks green onions
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon mustard seeds
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Wash the baby potatoes thoroughly, place them in a large pot, cover with cold water, add salt, bring to a boil, then simmer for 12-15 minutes until fork-tender. Drain and cool slightly before cutting.
  2. Blanch asparagus in salted boiling water for 2-3 minutes, then transfer to an ice bath.
  3. Toast caraway and mustard seeds in a dry skillet over medium heat for 1-2 minutes until fragrant.
  4. In a large bowl, whisk together sour cream, mayonnaise, apple cider vinegar, and Dijon mustard. Add toasted spices, salt, and pepper.
  5. Add cooled potatoes, drained asparagus, sliced radishes, diced cucumber, and green onions to the dressing and fold gently.
  6. Fold in fresh dill, cover, and refrigerate for at least 30 minutes before serving.

Notes

Don't overcook vegetables to maintain texture. Toast spices for enhanced flavor. Let the salad rest for better flavor melding. Use fresh ingredients for the best results.