Austrian Potato Salad

For small group this past Wednesday Tiffany made Austrian potato salad. I liked it so much that I asked her for the recipe. She found it on America's Test Kitchen, and here is the link to the original recipe. To make the salad for us, follow my modified ingredient list below. Download the recipe now while you have the chance because the website posts only this season's recipes for free.

Austrian Potato Salad
serves 4 to 6 adults

Ingredients:

• 2 lb. Yukon Gold potatoes
• 1 cup Imagine Organic Free Range chicken broth
• 1 cup water
• 1/2 tsp. sea salt
• 1 Tbsp. granulated white sugar
• 2 Tbsp. white wine vinegar
• 1 Tbsp. Dijon mustard
• 1/4 cup canola oil
• 1 small red onion
• 6 cornichons (about 2 Tbsp.) or 1 or 2 small kosher dill pickles
  
• 2 Tbsp. minced fresh chives (or 2 tsp. dried chives)
  
• ground black pepper

Instructions:

Follow the detailed instructions on the website. The short version of the recipe is that you peel the potatoes and slice them 1/2 inch thick. Put them in a 12-inch skillet with the chicken broth, water, 1 Tbsp. vinegar, salt, and sugar. Bring the liquid to a boil, cover, and simmer over medium-low heat until the potatoes are tender and give no resistance when poked with a knife. This took about 30 minutes for me. Then turn up the heat to high and boil off some of the liquid for 2 minutes. Take the potatoes out of the liquid and put them in a large bowl.

Reserve 1/2 cup of the liquid for the dressing. Pour the liquid into a small bowl and whisk into it the other tablespoon of vinegar, the Dijon mustard, and the canola oil. Measure 1/2 cup of the cooked potatoes, mash them with a potato masher, and stir them into the dressing. Finely chop the onion, pickles, and chives, and add them to the bowl with the potatoes. Pour the dressing over the potatoes and other ingredients, and gently toss so that the dressing covers them evenly. Sprinkle with additional salt and pepper if desired.

For the best texture, keep the potatoes at room temperature and serve them within 4 hours. However, I refridgerated our leftovers and thought they still tasted great the next day.