Australian Potato Salad Recipes

AUSTRALIAN STYLE POTATO SALAD

Australian Style Potato Salad image

This is a recipe that I found on the inmamaskitchen website, posted by Margaret Walker, which I am posting here for the Zaar World Tour event. It appealed to me because it is very similar to the potato salad recipe that my mom made for our summertime picnics and potluck gatherings. There is a note at the berginning of the instructions that states there are many varieties of deli-style mustards, and it is best that you not use a smooth mustard for this recipe, but rather you should use a mustard that has a trace of seed still in it.

Provided by Northwestgal

Categories Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 large potatoes, rinsed in cool water
1 onion, chopped
1/2 cup fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon deli-style mustard
1/2 cup low-fat mayonnaise
2 hard-boiled eggs, chopped
salt and pepper

Steps:

Gently boil potatoes until a skewer will penetrate to the centre. Turn off heat, pour off water and fill the pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin of potatoes. Chop potatoes into even sized cubes and place into a bowl with onion, parsley and cilantro.
In small bowl mix together the mustard and mayonnaise. Add to potatoes with chopped eggs, and desired amount of salt and pepper. Mix gently to combine.
Refrigerate until ready to serve.

AUSTRIAN-STYLE WARM POTATO SALAD

Austrian-Style Warm Potato Salad image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound small fingerling potatoes, washed
2 sprigs fresh thyme
2 1/2 tablespoons kosher salt
1 small yellow onion, finely chopped
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
1 cup white wine vinegar
1/4 cup canola, safflower, or peanut oil
1/2 cup chicken broth or vegetable broth
1 tablespoon finely chopped fresh parsley leaves or chives

Steps:

In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.
Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.

AUSTRIAN-STYLE POTATO SALAD (COOK'S ILLUSTRATED)

Austrian-Style Potato Salad (Cook's Illustrated) image

For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and look to the soup pot. Simmering the potatoes in a shallow pan with vegetable stock, water, sugar, and salt yielded deeply flavored potatoes. Yukon Golds have just enough starch to contribute creaminess without breaking apart. To finish, the recipe calls for adding mashed potatoes to the dressing, which thicken it perfectly every time. The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. If you can't find cornichons, chopped kosher dill pickles can be used in their place. To maintain its consistency, don't refrigerate the salad; it should be served within 4 hours of preparation. The vinegar in the cooking water is key -- it lengthens the window of time between when the potatoes go from perfectly cooked to mushy. Something about pectin in the potato breaking down...

Provided by Wish I Could Cook

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs yukon gold potatoes, peeled and cut into 1/2-inch-thick slices (about 4 large)
1 cup vegetable broth
1 cup water
1 pinch salt
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion, chopped fine (about 3/4 cup)
6 cornichons (about 2 tablespoons) or 6 baby dill pickles, minced (about 2 tablespoons)
2 tablespoons minced fresh chives
1 pinch ground black pepper

Steps:

Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 350.9, Fat 14.2, SaturatedFat 1.9, Sodium 1270.8, Carbohydrate 53, Fiber 5.7, Sugar 7, Protein 5

AUSTRALIAN POTATO SALAD

Australian Potato Salad image

Simple recipe for a perfect Potato Salad with a hint of mint to cool you off on a hot summer's day.

Provided by ashlee_e

Categories Creamy Potato Salad

Time 50m

Yield 16

Number Of Ingredients 10

Ingredients

4 pounds white potatoes, cut into 1 inch cubes
¾ cup bottled French salad dressing
1 cup chopped celery
6 green onions, chopped
1 ¼ cups mayonnaise
1 cup sour cream
1 tablespoon coarse grained mustard
½ cup chopped fresh mint leaves
½ cup chopped fresh dill weed
ground black pepper to taste

Steps:

Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour.
Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 21.8 g, Cholesterol 12.9 mg, Fat 22.1 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 4.6 g, Sodium 228.7 mg, Sugar 3.6 g

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