Best Austrian Potato Salad Recipes

AUSTRIAN-STYLE POTATO SALAD (COOK'S ILLUSTRATED)

Steps:

• Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon 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 ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
• 3. Add ½ 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, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.

AUSTRIAN-STYLE WARM POTATO SALAD

Steps:

• In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
• Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.
• Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
• Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.

AUSTRIAN POTATO SALAD AKA ERDAPFELSALAT

Steps:

• 1. . Place the potatoes in a good sized pot and cover with the beef (oxtail!) and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender (you can poke them with a fork to check - it should take about 15 minutes max.)
• 2. Remove the potatoes from the cooking liquid, but don't toss it out
• 3. Add the onion, oil and vinegar to 1/2 cup of the broth and let it all get warm together. You don't want to actually cook the onion, just get it going with the other ingredients. Add dashes of the salt, pepper and sugar to taste.
• 4. When the potatoes have cooled off enough to you can touch them, cut them into coin shaped slices about 1/4 inch thick. It's important that you be a bit tough about handling the potatoes while they are still pretty hot. This is key!
• 5. Toss the potatoes into a bowl with the warmed broth/onion/oil/vinegar mixture, making sure they all get a good does. Cover and keep warm.
• 6. Let the potatoes marinate for at least an hour before serving, so they take on lots of the flavor. Then, just before you serve, add some freshly chopped parsley. Taste again and see if it needs a bit more oil, salt, pepper and then add to taste.

PORK HOLSTEIN SCHNITZEL WITH AUSTRIAN POTATO SALAD AND PICKLED CUCUMBERS

Steps:

• For the pork Holstein schnitzel: Trim any excess fat from the pork chops. Butterfly the chops and then pound to 1/4-inch thickness using a meat mallet. Season with salt.
• Set up a dredging station with three shallow dishes. Place the flour in the first, one of the eggs whisked with a splash of water in the second and the panko in the third. Dip the pork into the flour first, dusting off any excess. Dip the pork into the egg next, and finally the panko, making sure to press the panko into the pork firmly to ensure it's nicely packed on.
• Heat a large saute pan over medium-high heat with vegetable oil that covers the bottom of the pan by about 1/2 inch. Heat until the oil shimmers, then add the breaded pork and fry until nicely golden brown on the underside, 2 to 3 minutes. Flip the pork and fry for another 2 to 3 minutes. Remove the pork to a paper towel-lined plate to blot any excess oil and season with salt. Transfer the pork to a sheet tray lined with a rack to rest.
• Drain the frying oil from the pan and add 1 tablespoon of the olive oil. Add the anchovies and stir until they're broken up. Add the garlic and capers and cook for 1 to 2 minutes. Add 2 pats of the butter and the chicken stock and swirl the pan until the butter melts and the sauce starts to come together and lightly thicken. Add the remaining butter and swirl until melted. Remove from the heat and toss in the parsley.
• Heat a small nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Crack the remaining 2 eggs into the pan and cook until the whites begin to set. Add 1 teaspoon of water and cover. Cook until the whites are set but the yolks are still runny, about 2 minutes.
• For the Austrian potato salad: To a large bowl, whisk together the apple cider vinegar, chicken stock, olive oil, whole-grain mustard, garlic, red onion and salt to taste. Set aside.
• Place the potatoes into a pot of cold water and generously season with salt. Turn on the heat and bring to a boil. Cook the potatoes until fork tender, about 15 minutes. Drain, then immediately toss into the vinaigrette. Gently stir until the potatoes are fully coated in the vinaigrette. Allow to sit for a few minutes, then toss with the chives right before serving.
• For the pickled cucumbers: Mix together the white wine vinegar, salt, sugar, crushed red pepper, dill, garlic and 1/4 cup water in a large bowl. Add the cucumbers and toss to combine. Set aside for at least 30 minutes to pickle.
• To serve, plate the pork schnitzel and top each piece of pork with a fried egg, then spoon the anchovy caper sauce over the top. Serve alongside the warm potato salad and pickled cucumbers.

AUSTRIAN-STYLE STEAK WITH POTATO SALAD

Steps:

• SERVES 4 1. Put potatoes into a pot; cover with salted water by 2". Boil; reduce heat; simmer until tender, 14-15 minutes. Drain; cool slightly. Peel potatoes and break in half; transfer to a bowl. Add cider vinegar, pumpkin seed oil, 1⁄4 cup warm water, shallots, and salt and pepper. Toss gently; cover and set aside. 2. Pour canola oil into a pot to a depth of 2"; heat over medium-high heat to 350°. Put 1 cup flour into a bowl. Toss a handful of onions in flour and shake off excess; fry until golden, 3-4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; season with salt. Repeat with remaining onions. 3. Working with 1 piece of beef at a time, pound it between 2 pieces of plastic wrap with a meat mallet until 1⁄4" thick. Put 1 cup flour in a shallow dish. Season beef with salt and pepper; coat only one side of each piece with 1⁄2 tbsp. mustard. Dredge mustard side in flour; shake off excess; transfer to plates. 4. Heat 3 tbsp. canola oil in a skillet over medium-high heat. Add half the beef; cook, turning once, until browned, 4-5 minutes. Transfer to a plate; keep warm. Clean out skillet; repeat with another 3 tbsp. canola oil and remaining beef. Return skillet to medium heat; whisk in remaining flour; cook for 30 seconds. Whisk in broth; cook until thickened, about 2 minutes. Remove from heat; whisk in butter 1 piece at a time. To make smooth, strain sauce into a bowl. Stir in balsamic vinegar; season with salt and pepper. Serve steaks with sauce and onions alongside the potato salad garnished with parsley. This article was first published in Saveur in Issue #108

AUSTRIAN POTATO SALAD RECIPE - (4.2/5)

Steps:

• Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to a 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, 15 to 17 minutes. Remove cover, increase heat to high, 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 ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid. Add ½ 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, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with plenty of salt and black pepper. Serve warm or at room temperature.

AUSTRIAN POTATO SALAD

Steps:

• Cook the sliced potatoes till just tender, drain and set aside.
• In a large bowl mix together all the other ingredients.
• Add salt to taste, dilute with a little water if the flavour is too strong. You can add more oil, vinegar to make more dressing if necessary.
• Mix in the potatoes, stir all together gently so as not to break up the potatoes.
• Invite me to dinner, it's that good.