Austrian Style Warm Potato Salad Recipes

AUSTRIAN POTATO SALAD

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.

AUSTRIAN POTATO SALAD AKA ERDAPFELSALAT

Steps:

• 1. . Place the potatoes in a good sized pot and cover with the beef (oxtail!) and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender (you can poke them with a fork to check - it should take about 15 minutes max.)
• 2. Remove the potatoes from the cooking liquid, but don't toss it out
• 3. Add the onion, oil and vinegar to 1/2 cup of the broth and let it all get warm together. You don't want to actually cook the onion, just get it going with the other ingredients. Add dashes of the salt, pepper and sugar to taste.
• 4. When the potatoes have cooled off enough to you can touch them, cut them into coin shaped slices about 1/4 inch thick. It's important that you be a bit tough about handling the potatoes while they are still pretty hot. This is key!
• 5. Toss the potatoes into a bowl with the warmed broth/onion/oil/vinegar mixture, making sure they all get a good does. Cover and keep warm.
• 6. Let the potatoes marinate for at least an hour before serving, so they take on lots of the flavor. Then, just before you serve, add some freshly chopped parsley. Taste again and see if it needs a bit more oil, salt, pepper and then add to taste.

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.

WARM POTATO SALAD

Steps:

• In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

AUSTRIAN POTATO SALAD

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.

AUSTRIAN-STYLE POTATO SALAD (COOK'S ILLUSTRATED)

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.