Austrian-Style Warm Potato Salad
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 sprigs
Thyme (fresh)2.5 tbsps
Kosher Salt1 small
Yellow Onion (finely chopped)3 tbsps
Sugar1 cup
White Wine Vinegar1 cup
Chicken BrothDirections:
1
In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt
2
Add enough cold water to cover completely
3
Bring to a boil over high heat
4
Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes
5
Drain the potatoes
6
While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel
7
As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl
8
Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil
9
Stir gently but thoroughly with a large spoon to combine the ingredients
10
Before serving, heat the broth in a large saute pan over medium-high heat
11
Add the potato salad and stir it gently just until the potatoes are thoroughly heated
12
Garnish with parsley or chives and serve immediately