lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, September 3, 2015

Austrian Potato Salad

I have never eaten one bite of traditional potato salad. My mayo aversion combined with cold potatoes just never made it an appetizing entrée.  I tried Austrian potato salad first in Berlin...and I was hooked.  Warm, vinegary potatoes, it's like a dream.  Growing up, we always had a cruet of apple cider vinegar on the table.  My favorite was to pour it over broccoli or on a baked good.  This potato salad recipe is from Wolfgang Puck, who I think is probably the most famous Austrian chef out there.  For some reason, my fingerling potato bag had a couple purple potatoes inside, which has never happened before.  The pink color couldn't get Miss F to try them, she is steadfast in her potato hatred.  And of course C wouldn't try them either because of the vinegar smell.  Thankfully, my parents were over for dinner to help me polish them off!
Austrian Potato Salad

1 ½ pounds small fingerling potatoes, washed
2 sprigs fresh thyme
2 ½ tablespoons kosher salt
½ small yellow onion, finely chopped
3 tablespoons sugar
½ teaspoon freshly ground black pepper
1 cup white wine vinegar
¼ cup canola, safflower, or peanut oil
½ cup chicken broth or vegetable broth

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, serve.
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1 comment:

Susan said...

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