AUSTRIAN POTATO SALAD
Austrian-style potato salad is perfect for serving with roasts, BBQ, or grilled meat along with some lambs lettuce.
Provided by Ayla Clulee
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Peel and cut the potatoes in 2 cm- 3 cm cubes or slice them with 1.5 cm - 2 cm thickness if you prefer.
- Place the cubed or sliced potatoes in a pan with cold water over medium heat and bring to boil.
- Lower the heat and gently simmer until the potatoes are cooked.
- While the potatoes are cooking, start preparing the sauce.
- In a small saucepan, combine the stock, vinegar, mustard, salt, sugar, pepper, and vegetable oil.
- Gently warm the sauce on low heat until the sugar resolves, remove from the heat and add the red onions.
- When the potatoes are cooked, drain the water and place the potatoes in a large bowl.
- Add the sauce to the potatoes and gently stir to combine all the ingredients until the starch from the potatoes starts to thicken the sauce.
- Check the seasoning and add more salt or vinegar if needed.
- Garnish with chopped chives and serve warm or room temperature to maintain the creamy texture of the sauce.
Nutrition Facts : Calories 244 kcal, Carbohydrate 39 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1293 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
AUSTRIAN POTATO SALAD
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.
Yield 6 servings (side dish)
Number Of Ingredients 9
Steps:
- 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 little salt if necessary and sprinkle with chopped parsley.
PORK HOLSTEIN SCHNITZEL WITH AUSTRIAN POTATO SALAD AND PICKLED CUCUMBERS
Steps:
- For the pork Holstein schnitzel: Trim any excess fat from the pork chops. Butterfly the chops and then pound to 1/4-inch thickness using a meat mallet. Season with salt.
- Set up a dredging station with three shallow dishes. Place the flour in the first, one of the eggs whisked with a splash of water in the second and the panko in the third. Dip the pork into the flour first, dusting off any excess. Dip the pork into the egg next, and finally the panko, making sure to press the panko into the pork firmly to ensure it's nicely packed on.
- Heat a large saute pan over medium-high heat with vegetable oil that covers the bottom of the pan by about 1/2 inch. Heat until the oil shimmers, then add the breaded pork and fry until nicely golden brown on the underside, 2 to 3 minutes. Flip the pork and fry for another 2 to 3 minutes. Remove the pork to a paper towel-lined plate to blot any excess oil and season with salt. Transfer the pork to a sheet tray lined with a rack to rest.
- Drain the frying oil from the pan and add 1 tablespoon of the olive oil. Add the anchovies and stir until they're broken up. Add the garlic and capers and cook for 1 to 2 minutes. Add 2 pats of the butter and the chicken stock and swirl the pan until the butter melts and the sauce starts to come together and lightly thicken. Add the remaining butter and swirl until melted. Remove from the heat and toss in the parsley.
- Heat a small nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Crack the remaining 2 eggs into the pan and cook until the whites begin to set. Add 1 teaspoon of water and cover. Cook until the whites are set but the yolks are still runny, about 2 minutes.
- For the Austrian potato salad: To a large bowl, whisk together the apple cider vinegar, chicken stock, olive oil, whole-grain mustard, garlic, red onion and salt to taste. Set aside.
- Place the potatoes into a pot of cold water and generously season with salt. Turn on the heat and bring to a boil. Cook the potatoes until fork tender, about 15 minutes. Drain, then immediately toss into the vinaigrette. Gently stir until the potatoes are fully coated in the vinaigrette. Allow to sit for a few minutes, then toss with the chives right before serving.
- For the pickled cucumbers: Mix together the white wine vinegar, salt, sugar, crushed red pepper, dill, garlic and 1/4 cup water in a large bowl. Add the cucumbers and toss to combine. Set aside for at least 30 minutes to pickle.
- To serve, plate the pork schnitzel and top each piece of pork with a fried egg, then spoon the anchovy caper sauce over the top. Serve alongside the warm potato salad and pickled cucumbers.
AUSTRIAN-STYLE WARM POTATO SALAD
Steps:
- In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
- Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.
- Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
- Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.
AUSTRIAN POTATO SALAD
This unusual potato salad is simply wonderful, it contains no Mayo. The use of pumpkin seed oil gives a super flavour. We us e this as a side dish to Chilli con carne. There are never any leftovers.
Provided by Brian Holley
Categories Potato
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the sliced potatoes till just tender, drain and set aside.
- In a large bowl mix together all the other ingredients.
- Add salt to taste, dilute with a little water if the flavour is too strong. You can add more oil, vinegar to make more dressing if necessary.
- Mix in the potatoes, stir all together gently so as not to break up the potatoes.
- Invite me to dinner, it's that good.
Nutrition Facts :
AUSTRIAN-STYLE POTATO SALAD (COOK'S ILLUSTRATED)
For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and look to the soup pot. Simmering the potatoes in a shallow pan with vegetable stock, water, sugar, and salt yielded deeply flavored potatoes. Yukon Golds have just enough starch to contribute creaminess without breaking apart. To finish, the recipe calls for adding mashed potatoes to the dressing, which thicken it perfectly every time. The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. If you can't find cornichons, chopped kosher dill pickles can be used in their place. To maintain its consistency, don't refrigerate the salad; it should be served within 4 hours of preparation. The vinegar in the cooking water is key -- it lengthens the window of time between when the potatoes go from perfectly cooked to mushy. Something about pectin in the potato breaking down...
Provided by Wish I Could Cook
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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 ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
- 3. Add ½ 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.
Nutrition Facts : Calories 350.9, Fat 14.2, SaturatedFat 1.9, Sodium 1270.8, Carbohydrate 53, Fiber 5.7, Sugar 7, Protein 5
More about "austrian potato salad recipes"
ERDäPFELSALAT (AUSTRIAN POTATO SALAD) - MISSION …
From mission-food.com
5/5 (3)Total Time 1 hr 5 minsCategory Side DishCalories 210 per serving
AUSTRIAN POTATO SALAD - EVERYDAY DELICIOUS
From everyday-delicious.com
Ratings 3Category Salad, Side DishCuisine Austrian, GermanTotal Time 40 mins
AUSTRIAN POTATO SALAD | KAREN'S KITCHEN …
From karenskitchenstories.com
GERMAN POTATO SALAD WITH PICKLED HERRING RECIPE
From thespruceeats.com
AUSTRIAN-STYLE POTATO SALAD (ERDäPFELSALAT) – THE …
From thetravelbite.com
BEST VIENNESE POTATO SALAD RECIPE - HOW TO MAKE …
From food52.com
AUSTRIAN-STYLE POTATO SALAD | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
AUSTRIAN POTATO SALAD | RECIPE | PUMPKINSEEDOIL.CC
From pumpkinseedoil.cc
SEITAN SCHNITZEL WITH AUSTRIAN POTATO SALAD, CUCUMBER SALAD AND A ...
From reddit.com
FRIED POTATO SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
KING'S BIERHAUS' AUSTRIAN POTATO SALAD - GOODTASTE WITH TANJI
From goodtaste.tv
POTATO SALAD | ERDäPFELSALAT | ORIGINAL AUSTRIAN RECIPE - YOUTUBE
From youtube.com
AUSTRIAN POTATO SALAD - GRACIOUS COOKING
From graciouscooking.com
AUSTRIAN POTATO SALAD RECIPE - TASTINGTABLE.COM
From tastingtable.com
WIENER SCHNITZEL WITH AUSTRIAN POTATO SALAD - SIMPLE HOME …
From simplehomecookedrecipes.com
AUSTRIAN POTATO SALAD - THE WASHINGTON POST
From washingtonpost.com
ERDAPFELSALAT VIENNESE WARM AUSTRIAN POTATO SALAD RECIPE
From dobbernationloves.com
AUSTRIAN POTATO SALAD - MY AUSTRIAN KITCHEN
From myaustriankitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love