austrian potato salad (not australia)
From lilvienna.com
prep time
1 Hr
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds small-medium waxy potatoes (bliss, yukon or similar)
- 1 medium yellow onion, finely diced
- 2 tablespoons unsalted butter
- 1/4-1/3 cup raw apple cider vinegar
- 3/4 cup vegetable broth
- 1 tablespoon brown mustard
- 5-6 tablespoons sunflower oil or similar neutral oil
- 1 teaspoon salt
- flat leaf parsley (italian) and fresh tarragon, for garnish, chopped
How To Make austrian potato salad (not australia)
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Step 1Peel the potatoes. Cook the potatoes until tender and can be easily pierced with a fork. Drain and set aside to cool.
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Step 2While the potatoes are still warm, cut into thin slices but no thicker than 1/8". Set the potatoes aside in a bowl.
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Step 3Heat up the butter in a pan over medium heat. Toss in the diced onion and cook until translucent, approximately 3-4 minutes.
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Step 4Pour in the raw apple cider vinegar, broth and salt. Bring to a boil and cook over low-medium heat for 2 minutes.
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Step 5Toss the potatoes with the vinegar-broth mixture; add the brown mustard and oil, stirring to combine.
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Step 6Cover the bowl and allow to rest for at least 30 minutes so that the potatoes absorb some of the dressing.
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Step 7Can be eaten warm or chilled. Garnish with the fresh parsley and tarragon before serving.
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