Pixicook
LoginGet Started
    HomeRecipesPotatoAustrian Yukon Gold Potato Salad
    recipe image

    Austrian Yukon Gold Potato Salad

    clock-icon65 minutes
    author-image
    Author
    Pixicook editorial team

    A tangy and flavorful potato salad made with Yukon Gold potatoes, red onion, chives, and a light dressing.

    Ingredients for Austrian Yukon Gold Potato Salad

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Yukon Gold Potatoes, peeled, quartered, and cut into 1/2-inch-thick slices

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    White Wine Vinegar, divided

    tablespoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Red Onion, minced

    cups

    Substitute chevron-down

    Chives, minced

    tablespoons

    Substitute chevron-down

    Chicken Stock, homemade or store-bought, low-sodium

    cups

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    How to Make Austrian Yukon Gold Potato Salad

    1. Cook the potatoes

    Place the sliced potatoes in a large saucier or Dutch oven and cover them with water. Generously season with kosher salt to ensure the potatoes are well-flavored. Put the reserved potato skins in a fine-mesh strainer and place it on top of the pot, adding just enough water to submerge the skins. Bring the water to a boil over high heat, then reduce to a simmer. Simmer until the potatoes are tender, which should take about 15 minutes.

    2. Drain and season potatoes

    Discard the potato skins and drain the potatoes. Transfer the drained potatoes to a rimmed baking sheet and immediately sprinkle them with 2 tablespoons of the white wine vinegar. Allow the potatoes to cool until they are comfortable to handle.

    3. Mix the dressing

    Once cooled, move the potatoes to a large bowl. Add the remaining 1 tablespoon of vinegar, extra-virgin olive oil, Dijon mustard, minced red onion, minced chives, chicken stock, and sugar. Using a rubber spatula or wooden spoon, stir and fold the mixture to release some starch from the potatoes.

    4. Season to taste

    Season the salad to taste with more kosher salt and freshly ground black pepper. Set the bowl aside to rest for at least 30 minutes to allow the flavors to meld. If you plan to rest the salad for more than 4 hours, cover the bowl and store it in the refrigerator.

    5. Serve the salad

    Before serving, stir the salad vigorously to achieve the desired consistency. The dressing should be loose but not soupy. If it appears too thick, thin it out with a bit of extra water or chicken stock, and re-season with salt and pepper if necessary. Serve the potato salad cold or at room temperature.

    Variations

    Mediterranean Potato Salad

    Include olives, capers, cherry tomatoes, extra virgin olive oil, and abundant fresh herbs like basil, oregano, or dill.

    French Potato Salad

    Use Dijon mustard, red wine vinegar or lemon juice, and fresh herbs like parsley, tarragon, or chervil.

    Bavarian Potato Salad

    Incorporate bacon and bacon grease, add sugar for sweetness.

    Herby Potato Salad

    Fill the salad with a mix of fresh herbs such as cilantro, parsley, and mint, and add green peas or fava beans for freshness.

    Add Crunch

    Incorporate diced celery, cucumber, radishes, or toasted nuts like pine nuts, almonds, or walnuts for texture and flavor.

    Pitfalls and tips

    Selecting the Right Potatoes

    Choose high-quality Yukon Gold potatoes for their creamy texture and rich flavor. They hold their shape well after cooking, which is crucial for a good potato salad.

    Dressing Perfection

    Use high-quality, aged white wine vinegar for a more complex flavor. Balance the dressing to be a harmonious blend of tangy, sweet, and salty, adjusting seasonings as necessary.

    Cooking the Potatoes

    Cook your potatoes whole and unpeeled in salted water. Start them in cold water and bring them up to a boil to avoid the outsides becoming mushy before the insides are cooked.

    Final Seasoning

    Taste your potato salad before serving and adjust the seasoning if necessary to ensure well-balanced flavors with the potatoes as the star.

    Adding the Dressing at the Right Time

    Dress the potatoes while they are still warm to ensure they absorb the dressing better, but avoid dressing them when they are too hot to prevent the salad from becoming oily.


    Comments (0)

    Add your comment...

    Explore More Potato recipes

    Explore More Collections

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast