Best 2 Austrian Style Potato Salad Cooks Illustrated Recipes
Austrian-style potato salad, a delectable dish originating from the heart of Europe, offers a delightful blend of flavors and textures that has captivated taste buds for generations. This classic salad, often referred to as "Erdäpfelsalat" in its native land, is a staple at picnics, gatherings, and festive occasions, embodying the essence of Austrian culinary tradition. Whether you prefer a traditional rendition or a contemporary twist, this versatile dish promises to tantalize your palate with its medley of tangy, creamy, and herbaceous notes. As you embark on your culinary journey to create the perfect Austrian-style potato salad, let us guide you through the essential steps, ingredients, and variations that will elevate your cooking experience and leave your guests craving more.
Here are our top 2 tried and tested recipes!
AUSTRIAN-STYLE POTATO SALAD (COOK'S ILLUSTRATED)
For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and look to the soup pot. Simmering the potatoes in a shallow pan with vegetable stock, water, sugar, and salt yielded deeply flavored potatoes. Yukon Golds have just enough starch to contribute creaminess without breaking apart. To finish, the recipe calls for adding mashed potatoes to the dressing, which thicken it perfectly every time. The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. If you can't find cornichons, chopped kosher dill pickles can be used in their place. To maintain its consistency, don't refrigerate the salad; it should be served within 4 hours of preparation. The vinegar in the cooking water is key -- it lengthens the window of time between when the potatoes go from perfectly cooked to mushy. Something about pectin in the potato breaking down...
Provided by Wish I Could Cook
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 350.9, Fat 14.2, SaturatedFat 1.9, Sodium 1270.8, Carbohydrate 53, Fiber 5.7, Sugar 7, Protein 5
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.
Tips:
- Use waxy potatoes for the best results, as they hold their shape well when cooked.
- Boil the potatoes until they are just tender, but not soft. This will prevent them from becoming mushy when mixed with the dressing.
- Let the potatoes cool completely before adding the dressing. This will help the potatoes absorb the flavors of the dressing.
- Use a light hand when mixing the potatoes with the dressing. Over-mixing will break up the potatoes and make the salad mushy.
- Taste the salad and adjust the seasonings as needed. You may want to add more vinegar, salt, or pepper to taste.
- Serve the salad immediately, or chill it for a few hours before serving. The salad will keep for up to 3 days in the refrigerator.
Conclusion:
Austrian-style potato salad is a delicious and versatile dish that can be served as a side dish or main course. It is a great way to use up leftover potatoes, and it is also a popular dish to serve at picnics and potlucks. With its simple ingredients and easy preparation, this salad is sure to be a hit with everyone who tries it.
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