More Great Recipes: Flavors of Your Heritage | Potato

Bauman Family's Potato Salad (Austrian style)


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Serves | Prep Time | Cook Time

Ingredients

1.5 kg potatoes
Use waxy potatoes with yellow skin and flesh. Floury varieties easily fall apart.

Dressing
100 g finely diced (red) onion
2 teaspoons salt
2 teaspoons sugar
pepper
1 tablespoon Dijon mustard
½ cup vinegar (wine or cider vinegar)
¼ l stock (simply dissolve a bouillon cube in boiling water)
100 g (= about 8-10 tablespoons) oil


Either steam or boil potatoes with the skin (don’t overcook, potatoes should be tender but still firm!!!), peel them while they are still hot, let them cool a little bit and then cut into thin slices.


Mix warm stock with vinegar, oil, salt, pepper, sugar and chopped onion and whisk until all ingredients are well combined.


Pour the dressing over the hot potato slices, stir gently and let it sit at least 1 hour before serving.


Pairs Well With


Notes

This potato salad is a very popular side dish in Austria. It’s often served with the famous “Wiener Schnitzel” and “Wiener Backhendl” (breaded fried chicken), or any kind of grilled meat and sausages

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