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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is potato salad as served throughout the German-speaking world, but this is the Viennese version. Of course you can vary it as you like with (real) bacon bits, etc., but it is creamy and heavenly just as is. Read more . Will not spoil easily, and is yummy warm or at room temperature, so it's ideal for picnics. Try it the next time you grill meat as a side dish. Ingredients:
1 lb. smallish waxy potatoes |
1/2 onion, chopped (red adds a nice touch of color) |
1/2 cup water |
1/2 cube knorr beef or vegetable broth |
2 tbs apple or other mild vinegar |
3 tbs vegetable oil |
salt and freshly ground pepper to taste |
1/2 tsp sugar |
small handful freshly chopped chives |
Directions:
1. Boil the potatoes in just enough salted water to cover until done but still firm, about 10-12 minutes.
2. While they are cooking, heat the water to boiling, add the onion, and add the 1/2 Knorr cube; stir until broth forms.
3. Add oil and vinegar, pepper and sugar; stir well.
4. Warm through and then remove from heat. (I don't add more salt at this point because a taste test is made after combining the ingredients- that's when to add more salt, and only if needed.)
5. Drain potatoes and peel while still hot.
6. Slice thickly straight into your serving bowl.
7. Stir marinade up again. Pour the still-warm marinade over the still-warm potatoes.
8. Stir to combine (may appear like too much dressing- don't worry!), then cover and let stand at least 10 minutes.
9. Stir again and taste to see if more salt is needed. By now the marinade should have become rather creamy in texture and the potatoes should have absorbed most of it into themselves.
10. Serve warm or at room temperature with the chives sprinkled on top.
11. I say this serves 4 as a side dish -but frankly, my hubby and I eat it as a main dish, when it serves 2!
12. Recipe may easily be doubled or even tripled. Enjoy!
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