Best Austrian Potato Salad Aka Erdapfelsalat Recipes

AUSTRIAN POTATO SALAD

Steps:

• Peel and cut the potatoes in 2 cm- 3 cm cubes or slice them with 1.5 cm - 2 cm thickness if you prefer.
• Place the cubed or sliced potatoes in a pan with cold water over medium heat and bring to boil.
• Lower the heat and gently simmer until the potatoes are cooked.
• While the potatoes are cooking, start preparing the sauce.
• In a small saucepan, combine the stock, vinegar, mustard, salt, sugar, pepper, and vegetable oil.
• Gently warm the sauce on low heat until the sugar resolves, remove from the heat and add the red onions.
• When the potatoes are cooked, drain the water and place the potatoes in a large bowl.
• Add the sauce to the potatoes and gently stir to combine all the ingredients until the starch from the potatoes starts to thicken the sauce.
• Check the seasoning and add more salt or vinegar if needed.
• Garnish with chopped chives and serve warm or room temperature to maintain the creamy texture of the sauce.

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.

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-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.