Austrian Style Warm Potato Salad Recipes

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

AUSTRIAN POTATO SALAD

Austrian Potato Salad image

Austrian potato salad is lighter than American potato salad since it's made without mayo. It has a vinegar base and is flavored with onions, broth, and mustard. This potato salad is a traditional side dish for Schnitzel.

Yield 6 servings (side dish)

Number Of Ingredients 9

Ingredients

2 lbs waxy potatoes (1 kg), all about the same size, rather small to medium ones
1 medium yellow onion, diced finely (1 cup / 3 ½ oz / 100 g)
2 tablespoons unsalted butter (28 g)
1/3 cup white wine vinegar or mellow apple vinegar (80 ml)
¾ cup + 1 tablespoon vegetable broth (200 ml)
¾ tablespoon tarragon mustard (substitute with savory-hot mustard like spicy brown if you can not find)
5 ½ tablespoons sunflower oil (substitute neutral-tasting oil) (80 ml / 72 g)
1 teaspoon table salt (8 g)
chopped, flat parsley for garnish

Steps:

Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
Deglaze onion with vinegar, add soup and salt.
Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
Potato salad is consumed either warm (after the 30 minute resting time) or chilled (for longer resting times).
Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.

AUSTRIAN POTATO SALAD

Austrian Potato Salad image

Austrian-style potato salad is perfect for serving with roasts, BBQ, or grilled meat along with some lambs lettuce.

Provided by Ayla Clulee

Categories Side Dish

Time 35m

Number Of Ingredients 10

Ingredients

750 g Waxy potato such as Charlotte, Maris Piper or Jersey Royals
150 ml chicken stock or beef stock
50 ml apple cider vinegar
1 ½ tbsp Dijon mustard
2 tsp salt
2 tsp sugar
½ tsp freshly ground black pepper
2 tbsp vegetable oil
1 medium red onion ((diced))
chopped chives ((to garnish))

Steps:

Peel and cut the potatoes in 2 cm- 3 cm cubes or slice them with 1.5 cm - 2 cm thickness if you prefer.
Place the cubed or sliced potatoes in a pan with cold water over medium heat and bring to boil.
Lower the heat and gently simmer until the potatoes are cooked.
While the potatoes are cooking, start preparing the sauce.
In a small saucepan, combine the stock, vinegar, mustard, salt, sugar, pepper, and vegetable oil.
Gently warm the sauce on low heat until the sugar resolves, remove from the heat and add the red onions.
When the potatoes are cooked, drain the water and place the potatoes in a large bowl.
Add the sauce to the potatoes and gently stir to combine all the ingredients until the starch from the potatoes starts to thicken the sauce.
Check the seasoning and add more salt or vinegar if needed.
Garnish with chopped chives and serve warm or room temperature to maintain the creamy texture of the sauce.

Nutrition Facts : Calories 244 kcal, Carbohydrate 39 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1293 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving

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