Erdäpfelsalat Image Used Under Creative Commons License From stefangourmet.com
Citizens, TFD himself is of Austrian descent on the matrilineal side of a diverse family tree – to me, Vienna shines as a cultural jewel in the crown of Europe! The food of Austria is renowned for its ability to use sometimes humble ingredients and elevating them to a whole new plane of subtle elegance. Few recipes epitomize this ideal better than Erdäpfelsalat – Austrian potato salad!
As noted on modernfamilycook.com:
Though the potato salad is extremely popular in Europe, especially in Germany, Austria and the Czech Republic, in each country it is prepared differently. In Germans call it Kartoffelsalad and usually dress it with mayonnaise. The Czechs like to add other kinds of boiled vegetables. In Austria, Erdäpfelsalat is a traditional side dish for the Wiener schnitzel. I suggest you learn how to cook classical Viennese Potato Salad.
The most important things for making true Erdäpfelsalat are as follows:
Potatoes should be rather waxy than floury.
Both white and red onions may be used, but the latter makes the salad look more appealing.
Beef broth is traditionally used though you may use vegetable one as well. If broth replaced with water, the taste of the salad will be less rich.
Since vegetable oil should have a neutral taste, sunflower seed oil is usually used. Pumpkin seed oil may also work well.
The secret of the creamy-like sauce is tossing the salad while it’s still warm.
The Austrians usually add corn salad to the prepared potato salad. Chicory and dandelion leaves may also be added.
Thinly sliced cucumbers and radishes are added to the salad in summer, fried bacon strips – in winter, but those versions are not that classical
This dish of Erdäpfelsalat potato salad does exactly that – combining herbs and shallots, pickles and a vinaigrette with the surprising addition of beef stock to refine this dish into its ultimate form. The use of pumpkin seed oil is both classically Austrian and adds a final dose of flavor. You can buy an excellent brand here.
My somewhat eccentric addition of thyme flowers can easily be replaced with chopped fresh thyme – but the purple flowers nestled in a creamy ivory foundation are both beautiful and delicious!
Serve as a side for schnitzel or wurst and I can personally guarantee it will be the hit of your next picnic or BBQ as well! Or try it with some delicious wiener schnitzel!
For this recipe small waxy potatoes are recommend. Waxy so they will stay whole when cooked rather than fall apart, and small potatoes such that the slices will have just the right size as well as look good on the plate. If you have large potatoes, cut them into halves or quarters first.
The traditional preparation is to steam or boil the potatoes without peeling them first, plunging them briefly in cold water, and then removing the peel and slicing them while they are still warm, cut into ¼ inch-thick slices.
Combine the vinegars, oil, powdered sugar, mustard, salt, and pepper in a small bowl.
Whisk to emulsify.
Put the sliced potatoes in a large bowl. Add the dressing while the potatoes are still warm.
Also add the beef stock when the potatoes are still warm.
Stir to mix. Taste and adjust the seasoning with salt, pepper, powdered sugar, oil, white wine vinegar, or mustard.
Add most of the shallots, cornichons and chives.
Stir again to mix. Allow to marinate for about half an hour at room temperature.
Serve garnished with the remaining chives, cornichons, shallots and thyme flowers, if using.
Category:Recipes
Nutrition
Calories:197.2 kcal
Sugar:4.42 g
Sodium:595.86 mg
Fat:7.39 g
Saturated Fat:0.56 g
Trans Fat:0.05 g
Carbohydrates:29.61 g
Fiber:4.05 g
Protein:4.16 g
Cholesterol:0.0 mg
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