It was a girlfriends summer lunch. Great friends, casual outdoor dinning table, laughter and unexpectedly… a lot about Austria. Especially about Austrian Potato Salad – No Mayo.
Austrian Potato Salad – No Mayo
Where? The place is one of my favorites, Brew Bakers Breakfast and Lunch in Middletown, CT. I love the food at Brew Bakers, it doesn’t disappoint. The Chef and owner of Brew Bakers, Josef Aigner, is an award-winning Austrian chef who has won the gold medal for best Chef in Salzburg, as well as winning many cooking competitions throughout Europe. Josef was chosen to cook for Pope John Paul II, and later for Pope Benedict XVI (while he was Cardinal of Munich). He also cooked for the King of Bahrain and for the Dalai Lama. Lucky for him, he can now add me and my friends to the impressive list, as well…fingers crossed. 😉
Lunch was wonderful, I enjoyed an Ahi Tuna Wrap. Yet, I tend to notice the little things. The noteworthy was an unassuming side dish: Austrian Potato Salad. Simple, light, healthy, delicious and addictive.
As I went on about my day, I couldn’t stop thinking about having it again. Simple as it was…surely, it must be easy enough to make at home? Intrigued, I googled it and found many versions, including one from Wolfgang Puck (yet another Austrian). Wolfgang dressed up his version and used high-end ingredients, (none of which I have on hand), like Champagne Vinegar and Cornichons. Determined, I kept looking….I found one that I believe closely replicates it, and could be made “homestyle” with everyday ingredients. Being resourceful, Arnold and Wolfgang would approve, so will Chef Josef…I hope.
My heritage? Yep, you guessed it, me too…part Austrian. For a creamy and light potato salad recipe, do as we Austrians do: Ditch the mayo. A perfect fit-foodie take-along to any BBQ.
Austrian Potato Salad, No Mayo
2 pounds of Yukon gold potatoes – (about 4 large) peeled, quartered, cut into chunks
1 cup low-sodium chicken broth
1 cup water
1 teaspoon salt
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup veg oil
1 small red onion chopped fine (about 3/4 cup)
2 tablespoons dill pickle relish (or minced kosher dills)
2 tablespoons minced chives
ground black pepper to taste
1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to a boil over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes.
2. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
3. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside.
4. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
5. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky).
6. Add remaining potatoes, onion, pickle relish and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature, refrigerate leftovers….if you have any. Holy Yum.
Notes: The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. To maintain its consistency, don’t refrigerate the salad; it should be served within 4 hours of preparation. Adapted Recipe By: America’s Test Kitchen @AutumnPTW
Loosely related questions…
On your B.L.T, Mayo or Miracle Whip?
What’s your one favorite condiment? Tried any new ones lately?