Austrian-Style Potato Salad
Description
This potato salad is not the typical potato salad with mayo and hard-boiled eggs. It should be creamy and loose and have tender potato chunks. Don't refrigerate this salad, it needs to be served within 4 hours of preparation.
Ingredients
2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
table 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 or dill pickles minced (about 2 tablespoons)
2 tablespoons minced fresh chives
Ground black pepper
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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 1/2 cup cooking liquid (if 1/2 cup liquid does not remain, add water to make 1/2 cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
Add 1/2 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.