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.
pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick
cups low-sodium chicken broth
01In a medium saucepan, combine the potatoes, broth and 2 teaspoons salt. Add enough water to just cover the potatoes. Bring to a boil over medium-high. Reduce the heat to medium-low and simmer until just tender, 8 to 10 minutes. Drain, reserving ½ cup of the cooking liquid, and transfer to a large bowl. Sprinkle with the cornichon brine, 1 tablespoon of the vinegar and ½ teaspoon pepper.
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