It’s Food ‘n Flix time again! In this monthly group a ‘host’ picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. And I put a fun twis on the potato leek soup today!
And I get to play the first host of 2105! I dug up a crowd pleasure film where the story starts off with a New Year’s party. I am not a chick flick kinda-gal but Bridget Jones’s Diary has always been a fun favorite. Every rule has to have an exception right? And what a challenge to make a recipe for a movie where the main character is an awful cook! It’s cliche but I could not resist doing Bridget’s infamous accidentally Blue Potato Leek Soup. And I just had to do something with mini gherkins with an Indian touch from the annual Turkey Curry Buffet her mom host.
Some of my friends organized a Vodka and Perogie party. I wanted my contribution to reflect the theme but also include a twist on my heritage. Hence I chose to make an Austrian Potato Salad.
This potato salad has a little trick up its sleeve. There is no mayonnaise and very little oil. The sauce is made with a bit of potato water and a small amount of mashed potatoes, plus all the other ingredients. Less calories and just as creamy. I like the tangy touch of the mustard and vinegar contrasting with the sweet red onions and sliced gherkins. This is as refreshing as a potato salad can get.
Here is a tip I bet you did not know: apparently adding a bit of vinegar to the boiling liquid will keep the potatoes from falling apart into mush once cooked. For white potatoes it will also help to keep them white when mashing.
I found this recipe on Jersey Bite blog but she claims its origins from the Cook’s Illustrated Magazine.
2 pounds Yukon Gold potatoes (do not use any other kind)
1 cup chicken broth
1 cup water
1 teaspoon salt
1 Tablespoon sugar
2 Tablespoons white wine vinegar
1 Tablespoon Dijon Mustard (I used with seeds too)
1/4 cup vegetable oil
1 small red onion, chopped fine (about 3/4 cup)
6 gherkins, minced (about 2 Tablespoons)
2 Tablespoons minced fresh chives
ground black pepper to taste
Peel and quarter potatoes lengthwise, and cut into 1/2 inch thick slices.
Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 Tbs. 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 1/2 cup cooking liquid (if 1/2 cup liquid does not remain, add water to make 1/2 cup.) Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
Add 1/2 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, gherkins, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.
Cuisine: Austrian |Recipe Type: Vegetables & Side Dishes