Austrian Style Potato Salad Cook's Illustrated Recipe

Name: Austrian Style Potato Salad Cook's Illustrated
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1 1/2 pounds Yukon Gold potatoes; 2 cups vegetable broth; 1 cup water; 1 teaspoon salt, plus more to taste; 1 tablespoon sugar; 2 tablespoons white wine vinegar (divided); 1 tablespoon Dijon mustard; 1/4 cup extra virgin olive oil; 1/4 cup finely chopped red onion; 1/4 cup finely chopped cornichons (or chopped kosher dill pickles); 2 tablespoons chopped fresh chives; freshly ground black pepper, to taste

Experience the magic of Austrian-style potato salad! This creamy, light, and incredibly flavorful recipe ditches the mayo for a delicate broth-simmered approach. Yukon Gold potatoes, cooked to tender perfection in a flavorful vegetable stock, create a luxuriously creamy texture without falling apart. The secret? Mashed potatoes incorporated into the dressing for the ultimate thickening agent. This recipe yields a warm potato salad with perfectly tender potato chunks, bright cornichons (or kosher dill pickles!), and fresh chives. Serve immediately for the best texture – it's too delicious to wait!

Prep Time 15 mins

Cook Time 30 mins

Calories 350.9 kcal

Protein 9g

Rating 5.0 (1 Reviews)

Austrian Style Potato Salad Cook's Illustrated

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Austrian Style Potato Salad Cook's Illustrated

1 1/2 pounds Yukon Gold potatoes
2 cups vegetable broth
1 cup water
1 teaspoon salt, plus more to taste
1 tablespoon sugar
2 tablespoons white wine vinegar (divided)
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup finely chopped red onion
1/4 cup finely chopped cornichons (or chopped kosher dill pickles)
2 tablespoons chopped fresh chives
freshly ground black pepper, to taste

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How to Make Austrian Style Potato Salad Cook's Illustrated

In a 12-inch heavy-bottomed skillet, combine 1 ½ pounds Yukon Gold potatoes (cut into 1-inch pieces), 2 cups vegetable broth, 1 cup water, 1 teaspoon salt, 1 tablespoon sugar, and 1 tablespoon white vinegar.
Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are easily pierced with a paring knife, about 15-17 minutes.
Uncover, increase heat to high, and cook for 2 minutes to evaporate excess liquid.
Drain potatoes in a colander set over a large bowl, reserving the cooking liquid.
Set aside the drained potatoes.
Pour off and discard all but 1 cup of the reserved cooking liquid.
Whisk together the remaining 1 cup cooking liquid, 1 tablespoon white vinegar, 1 tablespoon Dijon mustard, and ¼ cup extra virgin olive oil in a bowl.
Add ½ cup of the cooked potatoes to the bowl with the liquid mixture and mash with a potato masher or fork until a thick sauce forms.
Gently fold in the remaining potatoes, ¼ cup finely chopped red onion, ¼ cup cornichons (or chopped kosher dill pickles), and 2 tablespoons chopped fresh chives.
Season generously with salt and freshly ground black pepper to taste.
Serve warm or at room temperature within 4 hours of preparation.

Nutrition Information (Approximate per serving)

Sodium

52 g

Sugar

27g

Fat

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

Lactose 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Salads Side Dishes Potatoes Vegetables Easy European Austrian Vegan Vegetarian Dietary Free Of Something 3 Steps Or Less