Austrian Potato Salad

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Austrian Potato Salad

www.karenskitchenstories.com
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Initial version

Authored by Melissa
4 servings

Ingredients

  • 2 lb baby Yukon gold potatoes, washed and sliced into 1/4 inch thick pieces.
  • 2 c chicken broth
  • Salt to taste
  • 1/4 c finely chopped cornichons plus a tablespoon of the brine.
  • 2 tbsp red wine vinegar
  • Ground black pepper
  • 1/2 c diced red onion
  • 1/2 tsp caraway seeds
  • 1/4 c vegetable oil
  • 1 tbsp Dijon mustard
  • 1/2 c diced celery
  • 2 hard boiled eggs, diced
  • 1/4 c chopped fresh dill

Instructions

1

In a 3 quart saucepan, add the potatoes, broth, and 1 teaspoon of salt. Add water to just cover the potatoes if necessary.

2

Bring the pan to a boil. Reduce to a simmer and cook for 8 to 10 minutes.

3

Remove 1/2 cup of the water from the pot and then drain the potatoes and transfer them to a large bowl.

4

Sprinkle the potatoes with the cornichon "juice," 1 tablespoon of the vinegar, and 1/2 teaspoon of pepper.

5

In the same pan that you boiled the potatoes, add the reserved potato water, onions, and caraway seeds. Bring the mixture to a simmer. Pour the mixture over the potatoes.

6

Let the potatoes sit for 10 minutes, tossing occasionally, until the liquid is absorbed.

7

Whisk together the oil, mustard, 1 tablespoon of red wine vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper until the mixture is emulsified.

8

Fold the dressing, celery, eggs, cornichons, and dill into the potatoes.

9

Adjust the salt and pepper to taste.