A flavorful salad with a dressing void of mayonnaise

Austrian Potato Salad

Name: Austrian Potato Salad
Total time: 30 min
Yield: 4 Servings
Ingredients: 2 pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick; 2 cups low-sodium chicken broth; Kosher salt; 1/4 cup finely chopped cornichons, plus 1 tablespoon brine; 2 tablespoons red wine vinegar, divided; Ground black pepper; 1/2 cup diced red onion (about ½ medium); 1/2 teaspoon caraway seeds; 1/4 cup grapeseed or other neutral oil; 1 tablespoon Dijon mustard; 1/2 cup diced celery (about 2 medium stalks); 2 hard-boiled eggs, chopped (optional); 1/4 cup chopped fresh dill

By Bianca Borges

30 minutes

Free

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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.

2 pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick

2 cups low-sodium chicken broth

Kosher salt

1/4 cup finely chopped cornichons, plus 1 tablespoon brine

2 tablespoons red wine vinegar, divided

Ground black pepper

1/2 cup diced red onion (about ½ medium)

1/2 teaspoon caraway seeds

1/4 cup grapeseed or other neutral oil

1 tablespoon Dijon mustard

1/2 cup diced celery (about 2 medium stalks)

2 hard-boiled eggs, chopped (optional)

1/4 cup chopped fresh dill

Ingredients

2

pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick
2

cups low-sodium chicken broth
Kosher salt
¼

cup finely chopped cornichons, plus 1 tablespoon brine
2

tablespoons red wine vinegar, divided
Ground black pepper
½

cup diced red onion (about ½ medium)
½

teaspoon caraway seeds
¼

cup grapeseed or other neutral oil
1

tablespoon Dijon mustard
½

cup diced celery (about 2 medium stalks)
2

hard-boiled eggs, chopped (optional)
¼

cup chopped fresh dill

Milk Street Recipes

Austrian Potato Salad: No Mayonnaise Required

Directions

01

In 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.

See Demo
02

In the empty pan, combine the reserved cooking liquid with the onion and caraway seeds and bring to a simmer over medium-high. Pour the mixture over the potatoes and stir well. Let sit, stirring occasionally, until the liquid is absorbed and thickened, about 10 minutes.

See Demo
03

Meanwhile, in a liquid measuring cup, whisk together the oil, mustard, remaining 1 tablespoon of vinegar, ¾ teaspoon salt and ½ teaspoon pepper until emulsified. Add the dressing, celery, eggs, if using, cornichons and dill to the potatoes and fold until evenly coated. Taste and season with salt and pepper. Serve at room temperature.

See Demo

Tip: Don’t overcook—or undercook—the potatoes. The cooked potatoes should be firm but not grainy, creamy in the center and just starting to fall apart at the edges. This texture is important, as some of the potatoes will break down into the salad. But if they’re too soft, they will turn into mashed potatoes.

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Comments

Deborah H. Feb 3rd, 2020

How long to cook caraway seeds and onions in the broth?

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0 comments
Scott H. Jun 28th, 2020

I am not an avid cook, but I am trying. I wanted to try a different potato salad and this recipe turned out great! So much flavor, I wish I would have made a larger batch. I substituted fennel seeds for caraway seeds, because that is what I had on hand. I simmered them with the onions and broth for just a few minutes. Seemed to really release the flavor. I also was a little heavy handed on the pepper and vinegar.

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Simple, Bold Recipes

Austrian Potato Salad

Get Ready to Cook

4

Servings

30 minutes

Tip

Don’t overcook—or undercook—the potatoes. The cooked potatoes should be firm but not grainy, creamy in the center and just starting to fall apart at the edges. This texture is important, as some of the potatoes will break down into the salad. But if they’re too soft, they will turn into mashed potatoes.