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A flavorful salad with a dressing void of mayonnaise
Milk Street Bowtie Austrian Potato Salad

Austrian Potato Salad

30 minutes

Free

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

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Sides

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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.

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

Step 1 of 3

Boil the potatoes, drain and add cornichon, vinegar and pepper

2
pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick
2
teaspoons of kosher salt
1
tablespoon cornichon brine
½
teaspoon ground black pepper

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.

Step 2 of 3

Add onions and caraway seeds to potatoes

½
cup reserved cooking liquid
½
cup diced red onion (about ½ medium)
½
teaspoon caraway seeds

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.

Step 3 of 3

Make the dressing and serve

¼
cup grapeseed or other neutral oil
1
tablespoon red wine vinegar
¾
teaspoon kosher salt
½
teaspoon ground black pepper
1
tablespoon Dijon mustard
½
cup diced celery (about 2 medium stalks)
2
hard-boiled eggs, chopped (optional)
¼
cup finely chopped cornichons
¼
cup chopped fresh dill

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.

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