Austrian Potato Salad

This Austrian-style potato salad is tangy, herby, and filled with amazing flavor and crunch.

This Austrian-style potato salad begins with potatoes that are simmered in chicken broth and then tossed in a dressing of mustard, oil, and vinegar... no mayonnaise involved.

This potato salad contains some of my favorite flavors.... red onions, dill, cornichons, and Dijon mustard. The ingredient list for this potato salad is pretty long, but every single element adds flavor on flavor on flavor.

This is THE "take to a potluck and guaranteed to be a huge hit" side dish recipe. It's also one of those potato salads that gets even better over time.

What is the difference between Austrian-style potato salad and American potato salad? 

Mainly, the difference is that Austrian style potato salad does not include mayonnaise. In addition, the ingredients are very acidic. Along with the cornichons, there is red wine vinegar as well as brine from the pickle jar. For the crunch, you have lots of chopped celery, and for the herbs and spices, you have dill and caraway seeds. 

I loved the flavors in this salad. I used baby Yukon Gold potatoes and left the skins on. This made assembling this salad super easy. 

What are cornichons? 

They are super tiny dill pickles. I found them in the fancy deli section of our supermarket and now I'm pretty much in love.

I'm also a huge fan of all types of potato salad. If you are a potato salad connoisseur, you might want to try my Japanese potato salad, my "other" Japanese potato salad, this salmon potato salad, and this Peruvian potato salad.

Thank you to Kate of Kate's Recipe Box for assembling a collection of salads for National Salad Month.

National Salad Month Recipes

• Italian Chopped Salad by Kate’s Recipe Box
• Austrian Potato Salad by Karen's Kitchen Stories
• Jarred Salad Matrix by Culinary Adventures with Camilla
• Greek Village Salad by A Day in the Life on the Farm
• Spring Salad with Herb Garden Dressing by Our Good Life
• Tuscan Tuna and White Bean Salad by Palatable Pastime
• Fennel Barley Chickpea Salad by Cindy's Recipes and Writings
• Broccoli Salad by Creative Southern Home
• Fried Chicken Salad by The Beard and The Baker
• Fennel & Tomato Italian Vinaigrette Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Austrian Potato Salad Recipe

Yield: 4 servings

Author: Karen Kerr

ingredients:

• 2 pounds baby Yukon gold potatoes, washed and sliced into 1/4 inch thick pieces. 
• 2 cups chicken broth
• Salt to taste
• 1/4 cup finely chopped cornichons plus a tablespoon of the brine.
• 2 tablespoons red wine vinegar
• Ground black pepper
• 1/2 cup diced red onion
• 1/2 teaspoon caraway seeds
• 1/4 cup vegetable oil
• 1 tablespoon Dijon mustard
• 1/2 cup diced celery
• 2 hard boiled eggs, diced
• 1/4 cup chopped fresh dill

instructions:

How to cook Austrian Potato Salad Recipe

1. In a 3 quart saucepan, add the potatoes, broth, and 1 teaspoon of salt. Add water to just cover the potatoes if necessary. 
2. Bring the pan to a boil. Reduce to a simmer and cook for 8 to 10 minutes. 
3. Remove 1/2 cup of the water from the pot and then drain the potatoes and transfer them to a large bowl. 
4. Sprinkle the potatoes with the cornichon "juice," 1 tablespoon of the vinegar, and 1/2 teaspoon of pepper.
5. In the same pan that you boiled the potatoes, add the reserved potato water, onions, and caraway seeds. Bring the mixture to a simmer. Pour the mixture over the potatoes. 
6. Let the potatoes sit for 10 minutes, tossing occasionally, until the liquid is absorbed. 
7. Whisk together the oil, mustard, 1 tablespoon of red wine vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper until the mixture is emulsified. 
8. Fold the dressing, celery, eggs, cornichons, and dill into the potatoes. 
9. Adjust the salt and pepper to taste. 

https://www.karenskitchenstories.com/2019/05/austrian-potato-salad.html

Karen's Kitchen Stories

salad, potato salad

side dishes

Austrian

Created using The Recipes Generator

This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball