Austrian Potato Salad is a little different than your typical American-style potato salads.
First difference: No Mayo!
Second difference: This potato salad is served either warm or at room temperature.
Since there is no mayo, you don’t need to keep it cold. Whip some up for the Austrian Grand Prix this weekend and then keep this recipe for your next BBQ! I promise that you won’t even miss the mayonnaise. The vinegar and stock mixture compliments the Yukon gold potatoes perfectly, and this method really highlights the flavor of the potato.
Start by boiling your potatoes. Best practice is to cover them with cold water and heat to boiling over high heat, and then lower heat and cover until they are knife tender. Mine potatoes were pretty large, so they took about 30 minutes.
While the potatoes are cooking, dice the onion and cook in butter for about 2-3 minutes, just until translucent.
Add the vinegar and chicken stock to the onions and heat to boiling. You could substitute vegetable stock to keep this vegetarian. Turn off the heat and leave warm on the stove.
Drain the potatoes and when cool enough to handle, peel the skins. Then cut into 1/8 inch thick pieces and place in a large mixing bowl.
Pour the warm vinegar, stock, onion mixture over the potatoes. Add mustard, oil, and salt and pepper and stir gently.
Cover and set aside for 30 minutes to soak up the dressing. It also happens to be the perfect amount of time to make Wiener Schnitzel! When ready to serve, add chopped parley and stir salad. Pour into serving bowl and garnish with fresh chives!
Austrian Potato Salad
• 2 pounds Yukon gold potatoes
• 1 medium yellow onion
• 2 tablespoons butter
• 1/3 cup white wine vinegar
• 3/4 cup chicken stock
• 3 tablespoons vegetable oil
• 1 tablespoon tarragon or other mustard
• 1 tablespoon each chopped fresh parsley and chives
1. Cover potatoes with cold water and bring to a boil over high heat
2. Cook potatoes 15-30 minutes depending on size, until knife pierces easily
3. Meanwhile, chop onion and melt butter in small saucepan
4. Cook onion for 2-3 minutes, just to soften and then add vinegar and chicken stock
5. Heat vinegar mixture to boiling and then turn off heat
6. Drain potatoes and peel when cool enough to handle
7. Chop potatoes in half and then in 1/8 inch slices and place in large bowl
8. Pour the vinegar, chicken stock and onion mixture over the warm potatoes
9. Add the mustard, oil, salt and pepper and stir gently to combine
10. Cover and let sit for 30 minutes
11. Stir in the chopped parsley and garnish with fresh chives
12. Austrian potato salad can be served warm or at room temperature