Absolutely delicious! I served it with a Austrian style potato salad.
Recipe Overview
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Resting Time: 30 minutes (crucial for flavor absorption)
• Difficulty: Easy
• Servings: 4 to 6 servings
Complete Ingredients List
• 2 lbs (1 kg) waxy potatoes (such as Yukon Gold), uniformly sized
• 1 medium red or yellow onion, very finely minced
• ¾ cup (180 ml) high-quality chicken broth or beef broth
• ¼ cup (60 ml) white wine vinegar or apple cider vinegar
• 1 tbsp tarragon mustard (Estragon-Senf) or sharp Dijon mustard
• 2 tsp granulated sugar
• 1 tsp kosher salt (plus extra to salt the boiling water)
• ½ tsp freshly ground black or white pepper
• ¼ cup (60 ml) neutral oil (such as sunflower, rapeseed, or canola oil)
• 2 to 3 tbsp fresh chives, finely chopped
Step-by-Step Instructions
1. Boil the Potatoes: Wash the unpeeled potatoes and place them in a pot. Cover with cold water, add a generous handful of salt, and bring to a boil. Simmer for 20 to 25 minutes until they are easily pierced with a fork but still firm enough to hold their shape. Do not overcook them.
2. Build the Warm Dressing Base: While the potatoes are simmering, heat your chicken broth in a small saucepan until hot. Whisk in the vinegar, mustard, sugar, salt, and pepper until fully combined and dissolved. Turn off the heat and stir the finely minced onion straight into the hot liquid to gently soften it.
3. Peel and Slice Warm: Drain the potatoes. Use a clean kitchen towel or paper towel to hold each hot potato, peeling the skin off while they are still steaming. Cut them into roughly ¼-inch (5mm) thick round slices directly into a wide mixing bowl.
4. The Infusion: Pour the hot broth-and-onion dressing over the hot sliced potatoes. Fold together gently using a flexible rubber spatula so you do not break the slices. Note: It will look quite soupy at first, which is completely intentional.
5. Thicken with Natural Starch: Press 4 or 5 of the potato slices against the side of the bowl with a fork to mash them slightly, then fold them back into the mix. This releases potato starch to instantly thicken the broth into a rich, glossy coating.
6. Rest and Finish: Let the salad sit undisturbed at room temperature for 30 minutes, giving it a gentle fold every 10 minutes as the potatoes soak up the liquid. Once most of the broth is absorbed, gently fold in the neutral oil.
7. Garnish and Serve: Taste and adjust with an extra splash of vinegar or salt if you prefer a punchier bite. Fold in the fresh chives right before serving. Serve it lukewarm alongside your crispy schnitzel.
Pro Tips for Success
• Keep it Warm: If either the dressing or the potatoes cool down too much before they meet, the starch won't bond properly and you'll end up with a watery salad instead of a velvety one.