Best 2 Austrian Style Potato Salad Cooks Illustrated Recipes
**Austrian-Style Potato Salad: A Culinary Journey Through History and Flavor**
Embark on a delightful culinary journey with Austrian-style potato salad, a dish deeply rooted in tradition and bursting with flavors. Originating in the heart of Europe, this vibrant salad has captivated taste buds for centuries, earning its place as a beloved classic. As you delve into the recipes presented in this article, discover the secrets behind this iconic dish and learn how to recreate its magic in your own kitchen. From the careful selection of ingredients to the harmonious balance of tangy vinegar, sweet mustard, and savory herbs, each step in the preparation process unveils the essence of Austrian culinary heritage. Whether you prefer the traditional approach or seek variations that add a modern twist, these recipes offer a tantalizing array of options to satisfy every palate. Prepare to be enchanted by the symphony of flavors and textures that define this cherished dish, as you embark on a culinary adventure that will transport you to the heart of Austria.
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-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
Tips:
- Use waxy potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well when boiled, making them ideal for potato salad.
- Cook the potatoes until they are just tender: Overcooked potatoes will become mushy when mixed with the dressing.
- Let the potatoes cool completely before dressing them: This will help to prevent the potatoes from absorbing too much dressing and becoming soggy.
- Use a light hand when mixing the potatoes with the dressing: Over-mixing will break up the potatoes and make the salad mushy.
- Season the potato salad to taste: Add more salt, pepper, or vinegar until the salad reaches your desired flavor.
- Serve the potato salad immediately or chill it for later: Potato salad can be served warm or cold.
Conclusion:
Austrian-style potato salad is a classic summer dish that is easy to make and always a crowd-pleaser. With its creamy dressing, tangy vinegar, and crisp vegetables, this potato salad is sure to be a hit at your next picnic, barbecue, or potluck. So next time you're looking for a delicious and refreshing side dish, give this Austrian-style potato salad a try. You won't be disappointed!
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