This is an old family recipe, passed down through generations. In fact, there is no BBQ in my family without this treat, so let me pass this on to you to spread a little Austrian vibe to your picnic or BBQ ;-)
The only ingredient I altered in this recipe, compared to my ancestors, is the vinegar. The original recipe calls for apple vinegar. My family always uses homemade apple vinegar (first you make cider, which becomes vinegar after a certain amount of time), which may sometimes tastes quite sharp. So I switched this ingredient to white wine vinegar instead. But if you can find a decent mellow apple vinegar, use that one. Both taste great in this salad and supply the the right amount of sourness.
As for the potatoes, don’t use too big ones as they will break into pices when scliced. This will happen anyway with some of the potatoes, but when using small to medium ones, you will still have some nice looking whole slices, which you can put on top of the bowl, as I did ;-)
Austrian Potato Salad
Yield: 6 servings (side dish)
2 lbs waxy potatoes (1 kg), all about the same size, rather small to medium ones
1 medium yellow onion, diced finely (1 cup / 3 ½ oz / 100 g)
2 tablespoons unsalted butter (28 g)
1/3 cup white wine vinegar or mellow apple vinegar (80 ml)
¾ cup + 1 tablespoon vegetable broth (200 ml)
¾ tablespoon tarragon mustard (substitute with savory-hot mustard like spicy brown if you can not find)
5 ½ tablespoons sunflower oil (substitute neutral-tasting oil) (80 ml / 72 g)
1 teaspoon table salt (8 g)
chopped, flat parsley for garnish
Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
Deglaze onion with vinegar, add soup and salt.
Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
Potato salad is consumed either warm (after the 30 minute resting time) or chilled (for longer resting times).
Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.
This salad can be easily prepared in advance. The dressing is good for a ½ hour to 3 hour resting time. If you let the salad rest longer – over night for example – prepare slightly more dressing, because the potatoes will absorb it. Otherwise, the salad might turn out too dry.