Austrian-Style Potato Salad

Austrian-Style Potato Salad

My favorite magazine arrived last week. Cook's Illustrated is a magazine that brings the scientific reasons as to why the chemistry of ingredients react, recipe diagnosis, great tips and recipes as well as "Kitchen Notes" and "Equipment Corner" and so much more.

***

If you travel through the Austrian, Swiss-German areas of Europe, cornmeal polenta or a potato salad is ofter served with plate lunches. The potato salad has a creamy dressing and not our usual mayonnaise dressing. I think Cook's Illustrated has cracked the code for a creamy dressing. When the potatoes are cooked, 1/2 cup is mashed and added to the cooked dressing. I will print the magazine's recipe for Austrian-Style Potato Salad. It has a wonderful flavor and I highly recommend this recipe. I did omit the cornichons which are a type of dill pickle.

***

Austrian-Style Potato Salad

Ingredients:

2 pounds Yukon Gold potatoes (about 4 large)

peeled, quartered lengthwise, and cut into 1/2" thick slices

1 cup low-sodium chicken broth

1 cup water

Table salt

1 Tablespoon sugar

2 Tablespoons white wine vinegar

1 Tablespoon Dijon mustard

1/4 cup vegetable oil

1 small red onion chopped fine

6 cornichons, minced (about 2 Tablespoons)

2 Tablespoons fresh chives

Ground black pepper

***

Directions:

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 a 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 a large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but 1/2 cup cooking liquid (if 1/3 cup liquid does not remain, add water to make 1/2 cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.

***

Add 1/2 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, cornnichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and pepper. Serve at room temperature.