Austrian Potato Salad

I love potato salad. It’s easily one of my favorite sides for all sorts of main entrees. Especially BBQ and other meat dishes where it’s full rich texture and hits of vinegar and salt set off meat very well. It’s a natural with lot’s of German food, which is some of my favorite to cook when I’m feeling decadent.

However, with a typical recipe it’s also extremely unhealthy. The typical binder to hold the salad together, like many american side salads, is full fat mayonnaise. Which, while rich and delicious, is about as caloric as you can get. So a while ago I spotted a recipe in Cook’s Illustrated for a potato salad that removed the mayo and instead used some of the starchy broth mixed with mashed up potatoes, I had to try it to see if the flavor was there. Turns out it is. The cooking liquid is seasoned to give the potatoes extra flavor. It worked great and I make it every time I make German food now.

2 Pounds Yukon Gold Potatoes, peeled and cut in 1/2 in cubes
1 Cup Chicken Broth
1 Cup Water
1 Tbs Sugar
1 tsp Kosher Salt
2 Tbs White Vinegar
1 Tbs Dijon Mustard
1/4 Cup EVOO
1 Small Red Onion, diced
6 Cornichons, sliced
2 Tbs Fresh Chives, finely chopped

Bring potatoes, broth, water, sugar, salt, and 1 tablespoon vinegar to boil in 12-inch heavy- bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2

Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but 1/2 cup cooking liquid (if 1/2 cup liquid does not remain, add water to make 1/2 cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.

Add 1/2 cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.

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