Best 4 Austrian Potato Salad Recipes
**Austrian Potato Salad: A Symphony of Flavors**
Indulge in the culinary delight of Austrian potato salad, a delectable dish that tantalizes taste buds with its harmonious blend of flavors and textures. This classic salad, also known as Erdäpfelsalat, is a staple in Austrian cuisine, gracing tables at picnics, barbecues, and family gatherings. With its vibrant colors, medley of ingredients, and tangy dressing, Austrian potato salad is a feast for the eyes and the palate. Discover the secrets behind this beloved dish and explore variations that cater to diverse preferences, including a vegan option for those seeking a plant-based delight.
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
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 AKA ERDAPFELSALAT
Love this traditional Austrian Potato Salad
Provided by Lynn Clay
Categories Potato Salads
Time 35m
Number Of Ingredients 9
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 POTATO SALAD RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 12
Steps:
- Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to a 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, 15 to 17 minutes. Remove cover, increase heat to high, 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. 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 plenty of salt and black pepper. Serve warm or at room temperature.
Tips:
- Use the right potatoes: Choose waxy potatoes such as Yukon Gold or Red Bliss, as they hold their shape well and won't become mushy in the salad.
- Cook the potatoes properly: Boil the potatoes in salted water until they are tender but still firm, then drain and let them cool slightly before slicing.
- Use a good-quality mayonnaise: A homemade mayonnaise is best, but a store-bought mayonnaise can also be used.
- Don't overdress the salad: The potato salad should be moist but not swimming in mayonnaise.
- Add your favorite mix-ins: Common mix-ins for potato salad include celery, onion, hard-boiled eggs, bacon, and pickles. Get creative and add whatever you like!
- Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.
Conclusion:
Austrian potato salad is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to use up leftover potatoes and is perfect for picnics, potlucks, and other gatherings. With its creamy dressing and flavorful mix-ins, Austrian potato salad is sure to be a hit with everyone who tries it.
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