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.
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 cannot 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
Instructions
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 a little salt if necessary and sprinkle with chopped parsley.
This salad can be easily prepared in advance. The dressing is perfect for a ½ hour to 3 hours resting time. If you let the salad rest longer – overnight for example – prepare slightly more dressing, because the potatoes will absorb it. Otherwise, the salad might turn out too dry.
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