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.
Austrian Potato Salad
- 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.
Ev, I’m salivating over this potato salad. I used to hate any potato salad not drenched with mayo, until my palate grew up. What I love about your Austrian potato salad is the ratio of vinegar to potatoes and the chicken broth…which is exactly how I’d want it. Plus, I although I usually prefer my pickles ‘on the side’ that isn’t the case with potato salad. I love adding chopped gherkins or india relish to my mayo-based potato salads, so I can only imagine how great that slightly sweet bite is with the Dijon, vinegar and broth. I can’t even begin to tell you how flippin’ amazing it looks! I could eat it for all three meals!
Vodka and Pierogy party … I love it…This salads looks amazing and I also love vinegar based potato salads.Do you think something like this would work with sweet potatoes?
Definitely keeping that vinegar trick in mind, thanks.
Yum1 I love vinegar-based potato salads and this one looks wonderfully flavorful.
I never knew there was an Austrian potato salad, but it sounds fantastic! Great tip about adding vinegar to the potato water.
This looks super yum! I am really happy to see the potato salads that ain’t tossed with mayo!
I remember the first time I made a German potato salad, some of my friends were wondering where the creamy mayonnaise was. Then they tried it and that settled the grumbling well! 😛
As a huge potato fan, I always love potato salad. 🙂 Never tried Austrian potato salad and now I’m so curious to taste this!
Than you all!
Lexi…yeah great party vodga and perogies 😀 A friend of mine is a vodak connaisseru so we had about 8 high end vodkas to try.
I enjoy a bit of tang in these salads too…looks great, Evelyne!
This sounds really excellent, I will try it for sure. I’ve made Southern German warm potato salad, little bit similar
It looks delicious….I love the addition of red onions!
Looks very tasty!
First…yum! I’m pinning this! Second…vodka and perogie party? Please tell me more! That sound like a great time all around.