Boiled Potato On Rye Bread, Aka Potato Salad On Toast (Kartoffelmad)

• For the herbed remoulade:
• 1/2 cup Vegenaise(R)
• 1 1/2 teaspoons finely chopped capers
• 1 teaspoon whole grain Dijon mustard
• 1 teaspoon finely chopped dill
• 1 teaspoon chopped chives
• 1 teaspoon finely chopped flat leaf parsley
• 1 dash hot sauce, to taste
• 1 dash red wine vinegar, to taste
• 1 dash freshly cracked pepper, to taste
• For the smrrebrd:
• 8 ounces fingerling or new potatoes
• 4 slices Danish-style rugbrd (rye bread)
• 2 to 3 small radishes, thinly sliced
• 1 pickled red onion, thinly sliced
• 4 tablespoons crispy fried onions
• Dill sprigs, for garnish
• Chopped chives, for garnish
• Flat leaf parsley leaves, torn, for garnish

1. Cover potatoes with salted water and bring to a boil. Meanwhile, make the remoulade: Combine the Vegenaise(R), mustard, chopped herbs, chopped capers, hot sauce, and cracked pepper in a medium bowl. Stir until well combined. Taste and adjust seasoning.
2. When the potatoes are fork-tender, drain and set aside until cool enough to handle. Slice into 1/4-inch thick rounds. Sprinkle with salt and pepper to taste.
3. Don't even think about trying to eat this like a normal sandwich! Eat with a knife and fork so all your toppings don't fall off (stab them to the bread with your fork as you slice off each bite).

vegenaise, capers, whole grain dijon mustard, dill, chives, flat leaf parsley, hot sauce, red wine vinegar, freshly cracked pepper, potatoes, rugbrufd, radishes, red onion, crispy fried onions, dill sprigs, chives, parsley

Taken from food52.com/recipes/78372-boiled-potato-on-rye-bread-aka-potato-salad-on-toast-kartoffelmad (may not work)