AUSTRIAN POTATO SALAD
- 900 g potatoes, all about the same size, rather small to medium ones
- 1 medium onion, diced finely
- 2 tablespoons (28 g) unsalted butter
- ⅓ cup (80 ml) white wine vinegar or mellow apple vinegar
- 200 ml vegetable broth
- ¾ tablespoon savory-hot mustard
- 80 ml sunflower oil (or any other neutral-tasting oil)
- 1 teaspoon fine sea salt or table salt
- chopped, flat parsley for garnish
Simmer the potatoes for 25 – 30 minutes, or until tender and they 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 3 mm. 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 30 of resting) or chilled (when resting longer).
Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.
Note:
This salad can easily be prepared in advance. The dressing is good for a ½ hour to 3 hour resting time. If you let the salad rest longer – over night for example – prepare slightly more dressing, because the potatoes will continue absorbing it. Otherwise, the salad might turn out too dry.
Recipe posted by Adam Cloete
Photo: Adam Cloete
