Austrian Potato Salad // Kartoffelsalat
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Start to finish: 30 minutes
Servings: 4
Austrian cooks add flavor and creaminess to their potato salad without mayonnaise by cooking the potatoes in chicken broth, then using the starchy cooking liquid as the base for the dressing. That means you can skip the mayonnaise. Cornichon brine, red wine vinegar and Dijon mustard provide sharp notes; celery and fresh dill add crunch and bright flavor. Many recipes call for waxy potatoes, but we chose Yukon Golds for their rich flavor and creamy texture. If your potatoes are quite large, quarter them instead of halving before slicing.
Don’t overcook—or undercook—the potatoes. The cooked potatoes should be firm but not grainy, creamy at the center and just starting to fall apart at the edges. This is important, as some of the potatoes will break down into the salad.
2 pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick
2 cups low-sodium chicken broth
Kosher salt and ground black pepper
¼ cup finely chopped cornichons, plus 1 tablespoon brine
2 tablespoons red wine vinegar, divided
½ medium red onion, finely chopped (about ½ cup)
½ teaspoon caraway seeds
¼ cup grapeseed or other neutral oil
1 tablespoon Dijon mustard
2 medium celery stalks, finely chopped (about ½ cup)
2 hard-cooked eggs, peeled and chopped (optional)
¼ cup chopped fresh dill
In a large saucepan, combine the potatoes, broth and 1 teaspoon salt. Add enough water to just cover the potatoes. Bring to a boil over medium-high, then reduce to medium-low and cook until a skewer inserted into the potatoes meets no resistance, 8 to 10 minutes. Reserve ½ cup of the cooking liquid, then drain the potatoes and transfer them to a large bowl. Sprinkle with the cornichon brine, 1 tablespoon of the vinegar and ½ teaspoon pepper.
In the same saucepan, combine the reserved cooking liquid with the onion and caraway seed, then bring to a simmer over medium-high. Pour the mixture over the potatoes and stir well. Let stand, stirring occasionally, until the liquid has been absorbed, about 10 minutes.
In a liquid measuring cup or small bowl, whisk together the oil, mustard, the remaining 1 tablespoon vinegar, ¼ teaspoon salt and ½ teaspoon pepper until emulsified. Pour the mixture over the potatoes and add the celery, cornichons, dill and eggs (if using), then fold until well combined. Taste and season with salt and pepper. Serve at room temperature.
Servings: 4
Austrian cooks add flavor and creaminess to their potato salad without mayonnaise by cooking the potatoes in chicken broth, then using the starchy cooking liquid as the base for the dressing. That means you can skip the mayonnaise. Cornichon brine, red wine vinegar and Dijon mustard provide sharp notes; celery and fresh dill add crunch and bright flavor. Many recipes call for waxy potatoes, but we chose Yukon Golds for their rich flavor and creamy texture. If your potatoes are quite large, quarter them instead of halving before slicing.
Don’t overcook—or undercook—the potatoes. The cooked potatoes should be firm but not grainy, creamy at the center and just starting to fall apart at the edges. This is important, as some of the potatoes will break down into the salad.
2 pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick
2 cups low-sodium chicken broth
Kosher salt and ground black pepper
¼ cup finely chopped cornichons, plus 1 tablespoon brine
2 tablespoons red wine vinegar, divided
½ medium red onion, finely chopped (about ½ cup)
½ teaspoon caraway seeds
¼ cup grapeseed or other neutral oil
1 tablespoon Dijon mustard
2 medium celery stalks, finely chopped (about ½ cup)
2 hard-cooked eggs, peeled and chopped (optional)
¼ cup chopped fresh dill
In a large saucepan, combine the potatoes, broth and 1 teaspoon salt. Add enough water to just cover the potatoes. Bring to a boil over medium-high, then reduce to medium-low and cook until a skewer inserted into the potatoes meets no resistance, 8 to 10 minutes. Reserve ½ cup of the cooking liquid, then drain the potatoes and transfer them to a large bowl. Sprinkle with the cornichon brine, 1 tablespoon of the vinegar and ½ teaspoon pepper.
In the same saucepan, combine the reserved cooking liquid with the onion and caraway seed, then bring to a simmer over medium-high. Pour the mixture over the potatoes and stir well. Let stand, stirring occasionally, until the liquid has been absorbed, about 10 minutes.
In a liquid measuring cup or small bowl, whisk together the oil, mustard, the remaining 1 tablespoon vinegar, ¼ teaspoon salt and ½ teaspoon pepper until emulsified. Pour the mixture over the potatoes and add the celery, cornichons, dill and eggs (if using), then fold until well combined. Taste and season with salt and pepper. Serve at room temperature.
