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.
1 slice of Danish rye bread. Other kinds of multigrain bread or unsweetened sourdough bread also works fine.
2 small boiled, peeled, potatoes
Madras curry powder
1tbsp sunflower seeds
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 cool 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
Ready to serve:)