austrian potato salad

Austrian Potato Salad

Native to South America, potatoes made their way to Europe via the Spanish colonists in the 16th century. Their cultivation in Austria began in the mid 18th century, eventually yielding the local yellow, waxy Kipfler potato that is used in Austrian potato salads. It is very similar to our fingerling potatoes. Potato salad typically accompanies Wiener Schnitzel in Vienna.

2 pounds fingerling potatoes
¼ cup red onion, finely chopped
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1½ teaspoons Dijon mustard
1 tablespoon fresh tarragon, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped

Wash the potatoes and bring them to a boil in plenty of salted water.

Meanwhile, mix the oil and vinegar with salt, pepper, sugar, finely chopped herbs and mustard. Set aside.

When the potatoes are cooked, drain them and, while still warm, peel and cut into slices. Place slices into a bowl.

Finely chop the red onion and add to the potatoes. Fold in the oil dressing, mixing well. Serve warm or at room temperature.

Serves 6 to 8

(recipe by Robin Trento)

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