I’ve always found the classic potato salad to be, well, crap.
Often an afterthought at a barbecue, drenched in mayonnaise, bordering on slimy and usually bland. I have similar opinions about coleslaw.
However, Austrian potato salad presents a very different offering. It’s lighter and brighter, vinegary, savoury and sweet. It’s absolutely delicious and in my opinion a vastly superior version.
Now this is not a particularly authentic incarnation of the Austrian Erdäpfelsalat, but plays on the lovely tangy dressing you get with the Austrian potato salad – no Mayonnaise here!
We’ve been really overly generous with chives and dill in this recipe to bring some vibrancy and freshness to this delicious side dish.
And if I’m honest, I’d happily eat these on their own with a spoon. This is unquestionably my favourite version of a potato salad. Delicious.
Ingredients
THE POTATO SALAD
750g New Potatoes, or another waxy variety
1 tbsp Medium-Hot Mustard, Dijon is ideal
2 tbsp White Wine Vinegar,
25ml Extra Virgin Olive Oil,
1 Shallot, finely diced
1 Small Bunch of Chives, finely diced
1 Small Bunch of Dill, finely diced
Pinch of Salt & Pepper
METHOD
THE DRESSING
- Add the white wine vinegar and diced shallots to a large mixing bowl. Leave for about 10 minutes so the vinegar lightly pickles the onions.
- Add the mustard and olive oil to the bowl with a pinch of salt and pepper and mix together.
THE POTATOES
TIP – Ideally, you want to select potatoes that are all of a similar size as they will all cook evenly this way.
- Place the potatoes in a large, deep pan of heavily salted cold water. Bring the water up to a boil until the potatoes are cooked through and can easily be pierced with a knife. About 30 minutes depending on the size of your potatoes.
- Drain the potatoes and leave them to cool slightly. About 5 minutes. You want the potatoes to still be warm when you add them to the dressing.
THE POTATO SALAD
- Slice the potatoes into rough 2cm cubes. At this point, you may also wish to remove the skin from the potatoes.
- Once cut, add the still-warm cubed potatoes to the large bowl with the dressing. Gently fold the potatoes through the dressing, trying not to break up the potatoes too much. The worm potatoes should absorb a good amount of the dressing but still leave a glossy coating.
- Add the diced herbs and fold through the dressed potatoes. Season to taste and serve your potato salad alongside our Everything Bagel Schnitzel for the full Austrian experience.
Find it online: https://www.ourmodernkitchen.com/austrian-potato-salad/