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Kartoffelsalat (Warm Potato Salad)
A delicious warm salad to enjoy next to your Wiener Schnitzel.
Course Side Dish
Cuisine Austria
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Servings 4
Calories 284kcal
Author International Cuisine
- 2 lbs. potatoes peeled cut into slices about ½ inch thick.
- 1 cup vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 Tablespoons white wine vinegar separated
- 1 Tablespoon Dijon mustard
- ¼ cup vegetable oil
- 1 red onion chopped finely
- 6 cornichons or baby dill pickles
- 1 tablespoon chives minced
- Salt and pepper to taste
In a large heavy bottomed skillet add the sliced potatoes, broth, water, salt, sugar and 1 Tablespoon of the vinegar to a boil.
Reduce heat to simmer, cover and cook until potatoes are tender.
Remove the cover and increase the heat to high to reduce the liquid (approx. 2 minutes)
Drain the potatoes reserving ½ cup of cooking liquid
Add water to make ½ cup if necessary.
Whisk in the remaining vinegar, mustard and oil into the cooking liquid
Add about ½ cup of the cooked potatoes into the cooking liquid and mash.
Pour the thickened sauce over the potatoes and add in the onion, cornichons and chives
Season to taste with salt and pepper
Serve warm or at room temperature
Calories: 284kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 892mg | Potassium: 828mg | Fiber: 5g | Sugar: 4g | Vitamin A: 168IU | Vitamin C: 39mg | Calcium: 34mg | Iron: 2mg