A flavorful salad with a dressing void of mayonnaise
Austrian Potato Salad
Cooking the potatoes in a mixture of chicken broth and water added flavor. A quick simmer in the broth also mellowed the onion’s bite. Instead of using mayonnaise to dress the salad, we created a tangy emulsion with mustard, oil and vinegar. The potatoes’ starchy cooking water also helped thicken the dressing. If your potatoes are quite large, quarter them instead of halving before slicing.
Ingredients
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2
pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick
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2
cups low-sodium chicken broth
Directions
Pardon the interruption
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