Living in London for 20 years, I have come to learn and appreciate the use of curry in British cuisine, but did you know that curry is also integral to several classic Nordic dishes, although with less heat?

Chicken in yellow, curry sauce is what I remember fondly from my school dinners as a child, and as an adult, I love adding creamy curry to pickled herring. The spice is especially common in Danish cuisine, including dishes such as Smørrebröd, meatballs and potato salad as in this recipe.

Try this creamy, crunchy salad with a meat or white fish barbecue. Be generous with the pickles.

Serves: 4-6    Total time: 30 min

INGREDIENTS

800 g – 1 kg new potatoes, chopped roughly or sliced
100 ml mayonnaise
100 ml Greek yoghurt
1 large finely diced apple, or 2 small (adds crunchiness and sweetness)
5-6 tbsp finely chopped cornichons (adds crunchiness and saltiness)
2 tbsp capers (adds saltiness)
2 tsp hot curry
1 tsp turmeric
2 boiled eggs finely chopped (optional)
Fresh dill to decorate
Salt and pepper to taste

METHOD

1. First, boil the potatoes and cool down. I prefer draining the potatoes in the pan and filling it back up with cold water from the tap, which I change once or twice depending on how fast I need to make the salad. If you have time, you can prepare the potatoes in advance and chill them in the fridge.

2. Make the creamy sauce by adding all ingredients apart from the potatoes and the dill. Season with salt and pepper.

3. Pour the sauce over the chopped or sliced potatoes and mix. Transfer to a plate and sprinkle with generously will chopped dill. The salad can be prepared in advance or served immediately. The flavours will develop more with time.