Author: Revised: Chef James R, Kirkley, IV
For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and look to the soup pot.
2 pounds, Yukon Gold potatoes (about 4 large) – peeled, quartered lengthwise, and cut into 1/2-inch thick slices
1 cup, chicken broth
1 cup, water
1 tablespoon, sugar
2 tablespoons, il Fustino white balsamic vinegar
1 tablespoon, Dijon mustard
1/4 cup, il Fustino Arbosana or Arbequina EVOO
1 small, red onion (about 3/4 cup) – chipped fine
6 cornichions (about 2 tablespoons) – minced
2 tablespoons, fresh chives – minced
salt and ground black pepper
- Bring potatoes, broth, water, sugar, 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 minutes
- 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.
Simmering the potatoes in a shallow pan with chicken stock, water, and sugar yielded deeply flavored potatoes. Yukon Gold had just enough starch to contribute creaminess without breaking apart. To finish the potato recipe, I added mashed potatoes to the dressing, which thickened it perfectly every time. The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. If you can’t find cornichons, chopped kosher dill pickles can be used in their place. To maintain its consistency, don’t refrigerate the salad; it should be served within 4 hours of preparation.