Austrian Potato Salad Recipe 42

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.

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.

Steps:

• Boil potatoes in their skin until tender. Let cool. (Ideally, refrigerate overnight.) When cool, peel potatoes and grate them.
• Add flour and salt and mix thoroughly. You should end up with floury crumbles.
• Place the oil (or other fat) in a large frying pan over medium low heat. Gently fry and flip until the crumbles are nicely browned but not burned. Remove from the pan and serve with a dollop of sour cream on top. Tastes great with refreshing apple sauce.

Steps:

• Cook the sliced potatoes till just tender, drain and set aside.
• In a large bowl mix together all the other ingredients.
• Add salt to taste, dilute with a little water if the flavour is too strong. You can add more oil, vinegar to make more dressing if necessary.
• Mix in the potatoes, stir all together gently so as not to break up the potatoes.
• Invite me to dinner, it's that good.

Steps:

• Gently boil potatoes until a skewer will penetrate to the centre. Turn off heat, pour off water and fill the pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin of potatoes. Chop potatoes into even sized cubes and place into a bowl with onion, parsley and cilantro.
• In small bowl mix together the mustard and mayonnaise. Add to potatoes with chopped eggs, and desired amount of salt and pepper. Mix gently to combine.
• Refrigerate until ready to serve.