AUSTRIAN POTATO SALAD AKA ERDAPFELSALAT

Austrian Potato Salad AKA Erdapfelsalat image

Provided by Lynn Clay

Time 35m

Number Of Ingredients 9

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2 lb tiny potatoes
1 sweet onion, chopped well
2 c beef broth
2 c chicken broth
2 Tbsp champagne or white wine vinegar
4 Tbsp oil
pinch salt, to taste
pinch pepper, to taste
pinch sugar to taste

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.