Salatada

Austrian potato salad

Delight in the flavors of tangy vinegar, savory bacon, and fresh herbs in this traditional Austrian potato salad recipe. Perfect for any occasion.

Ingredients:

910g (900 g) waxy potatoes, all about the same size, rather small to medium ones
1 medium yellow onion, diced finely (3.5 oz / 100g)
2 tablespoons (28 g) unsalted butter
1/3 cup (80 ml) white wine vinegar or mellow apple vinegar
3/4 cup 1 tablespoon (200 ml) vegetable broth
3/4 tablespoon tarragon mustard (substitute with savory-hot mustard like spicy brown if you can not find)
1/3 cup (80 ml) sunflower oil (or any other neutral-tasting oil)
1 teaspoon (8 g) fine sea salt or table salt
Chopped, flat parsley for garnish

Boil the potatoes gently for 25-30 minutes, or until they are soft and can be easily poked with a fork. Then, drain the potatoes and let them cool a bit.
Once the potatoes are cool to the touch but still warm, peel and thinly slice them (less than 1/8 inch thick). Place them in a large bowl.
In a pan over medium heat, melt butter, add diced onion, and sauté until the onion is soft and translucent, about 3-4 minutes.
Add vinegar to the onions, stir, then mix in the soup and salt.
Bring the mixture to a boil, then simmer over medium-low heat for 2 minutes.
Mix the sliced potatoes with the vinegar-broth, mustard, and oil gently. Ensure everything is well combined.
Cover the bowl with a lid and let it sit for at least 30 minutes so the flavors can meld together.
The potato salad can be served warm (after resting for 30 minutes) or cold (after longer resting time).
Before serving, give the salad a final mix, taste and adjust the seasoning if needed, and garnish with chopped parsley.
NOTE: This salad can be made ahead of time. The dressing works well if the salad rests for 30 minutes to 3 hours. If resting overnight, consider making a bit more dressing as the potatoes will absorb it. Otherwise, the salad may end up dry.

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