Austrian-Style Potato Salad
Makes 4-6 servings
Ingredients
2 lbs Yukon Gold potatoes, peeled, quartered, and cut into 1/2-inch-thick slices
1/2 cup low-sodium chicken stock
2 TB white wine vinegar, divided
1 TB sugar
Table salt
1/4 cup neutral oil (I used grapeseed oil)
1 small red onion, minced (sorry, I used yellow, but you really want the red here, if for looks than nothing else)
2 TB minced cornichons (or a 2:1 mix of dill gherkins & sweet gherkins)
2 TB minced fresh chives (or green onion tops)
1 TB Dijon mustard
Ground black pepper
Directions
Place 1 cup of water, the potatoes, broth, 1 tablespoon of the vinegar, the sugar, and 1 teaspoon of salt in a large skillet and bring to the boil. Reduce the heat enough to hold a simmer, then cover and cook the potatoes until they're tender, 10-15 minutes. Remove the cover, then turn the heat back up to high, and boil to reduce the liquid a bit, about 2 minutes.
Drain the potatoes, reserving 1/2 cup of the liquid in a large mixing bowl, and set them to the side. Top up the liquid with water to 1/2 cup if you don't have enough. Whisk together the cooking liquid, the remaining vinegar, oil, onion, cornichons, chives, and mustard.
Add back half the cooked potatoes to the mixture and mash them until you have a thick, chunky vinaigrette. In with the rest of the potatoes, and mix gently with a spatula to coat. Season with salt and pepper to taste, and serve warm or at room temperature.
Recipe based on one from America's Test Kitchen
Makes 4-6 servings
Ingredients
2 lbs Yukon Gold potatoes, peeled, quartered, and cut into 1/2-inch-thick slices
1/2 cup low-sodium chicken stock
2 TB white wine vinegar, divided
1 TB sugar
Table salt
1/4 cup neutral oil (I used grapeseed oil)
1 small red onion, minced (sorry, I used yellow, but you really want the red here, if for looks than nothing else)
2 TB minced cornichons (or a 2:1 mix of dill gherkins & sweet gherkins)
2 TB minced fresh chives (or green onion tops)
1 TB Dijon mustard
Ground black pepper
Directions
Place 1 cup of water, the potatoes, broth, 1 tablespoon of the vinegar, the sugar, and 1 teaspoon of salt in a large skillet and bring to the boil. Reduce the heat enough to hold a simmer, then cover and cook the potatoes until they're tender, 10-15 minutes. Remove the cover, then turn the heat back up to high, and boil to reduce the liquid a bit, about 2 minutes.
Drain the potatoes, reserving 1/2 cup of the liquid in a large mixing bowl, and set them to the side. Top up the liquid with water to 1/2 cup if you don't have enough. Whisk together the cooking liquid, the remaining vinegar, oil, onion, cornichons, chives, and mustard.
Add back half the cooked potatoes to the mixture and mash them until you have a thick, chunky vinaigrette. In with the rest of the potatoes, and mix gently with a spatula to coat. Season with salt and pepper to taste, and serve warm or at room temperature.
Recipe based on one from America's Test Kitchen