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Home » Recipes

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

Published: Mar 17, 2020 · Modified: Jan 20, 2021 by Kristi · This post may contain affiliate links.

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An open sandwich with lettuce, potato slices, crispy shallots and creamy sauce on a plate

Who puts cold potatoes on a sandwich? Scandinavians do. And it's downright delicious.

This New Potato Smørrebrød is one of the first Nordic open sandwiches I attempted to make in my own kitchen after learning how to bake my own rugbrød. I needed to find a way to put that deliciously dense rye bread to use, and I was a bit new to the whole world of smørrebrød. This new potato Nordic open sandwich captured my heart and led to an intense interest (some might say obsession) for smørrebrød that continues to this day.

Potatoes in a saucepan

The way the flavors of this New Potato Smørrebrød come together is unexpectedly delightful. I would never have thought that cold potatoes on a sandwich would be such a great idea. It turns out that dense rye bread topped with greens, thin, tender slices of potato, a dollop of garlicky aïoli and a shower of crispy shallots is pure culinary magic.

A close up of a pile of crispy shallots

If you happen to have some leftover boiled potatoes in the fridge, go ahead and use them. And if you want to skip making your own Crispy Fried Shallots, I'm fine with that. You can make your life a little easier by buying crispy onions at the store (although the homemade ones are pretty special and you SHOULD give them a try sometime).

Keep a close eye on the boiled potatoes...it's nice if they are not overcooked as they slice more easily without falling a part. JUST tender potatoes is what you are after here.

Open sandwiches with lettuce, potato slices, crispy shallots and creamy sauce on a plate

If you really want to take your Nordic culinary vibes to the next level, bake a batch of rugbrød and give this New Potato Smørrebrød a try. It is so surprisingly delicious and so very Scandinavian. Let me know how it goes in the comments below! I always love hearing from you. Need some more smørrebrød recipes? I've got you covered:

  • Roast Beef Smørrebrød with Remoulade and Crispy Shallots
  • Italian Salad and Ham Smørrebrød
  • Balsamic-Glazed Mushroom Smørrebrød with Garlicky White Bean Puree (vegan)
  • Easy Garden Tomato Smørrebrød
  • Chickpea Salad Smørrebrød
  • Caramelized Leek and Snap Pea Salad Smørrebrød
  • Smoked Salmon and Fennel Salad Smørrebrød
  • Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets
  • Beet and Celery Root Cake Smørrebrød with Herbed Skyr Sauce
  • Roasted Butternut Squash Smørrebrød with Spicy Harissa Mayo and Pepitas
An open sandwich with lettuce, potato slices, crispy shallots and creamy sauce on a plate

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

An easy recipe for a classic Scandinavian open sandwich featuring sliced new potatoes, garlicky mayo and irresistable crispy fried shallots.
Print Pin Rate
Course: lunch, sandwich, smørrebrød
Cuisine: Nordic, Scandinavian, Swedish
Keyword: garlic ailoli recipe, rugbrød, smørgås, smørrebrød
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 small sandwiches (serves 2)
Calories: 458kcal
Author: Kristi

Ingredients

For the Smørrebrød:

  • 4 thin slices dense rye bread such as rugbrød
  • Butter for spreading preferably salted
  • A handful or two of baby arugula leaves
  • 8-10 small red or yellow potatoes
  • Garlic Aïoli recipe follows
  • Crispy Onions such as the Lars brand, or homemade Crispy Fried Shallots
  • Chopped chives microgreens and/or sprouts
  • Coarse salt and freshly ground pepper

For the Garlic Aïoli:

  • 1 small garlic clove
  • 1 teaspoon lemon juice
  • ¼ cup prepared mayonnaise
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt and pepper

Instructions

  • Place new potatoes in cold water.  Bring to a boil over medium-high heat and continue to cook for 10-15 minutes, until potatoes are tender but not falling apart.  Smaller potatoes will obviously cook more quickly than larger potatoes. Check doneness by piercing a potato or two with the tip of a sharp knife.  It should slide in and out easily without much resistance. Drain potatoes and rinse with cold water. Set aside to cool. Potatoes can be prepared up to two days in advance.  Store in the refrigerator.
  • Make the Garlic Aïoli: Mince garlic clove and let sit in lemon juice for 10 minutes or so to mellow out the raw garlic flavor.  Add mayonnaise and olive oil. Season with salt and pepper to taste. Aioli can be made up to two days in advance.  Store in the refrigerator until ready to use.
  • Butter each slice of bread.  Place a layer of baby arugula leaves on top.  Slice new potatoes into thin (¼ inch thick) slices and arrange artfully over the arugula.  Salt and pepper the potato slices to taste. Spoon aïoli over potatoes (I like to place the sauce in the center between the two rows of potato slices) and scatter crispy onions or shallots and chives, microgreens and/or sprouts on top.  Serve.

Notes

 
 

Nutrition

Calories: 458kcal | Carbohydrates: 76g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 146mg | Potassium: 1812mg | Fiber: 9g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 86mg | Calcium: 59mg | Iron: 3mg

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