Austrian-Style Potato Salad

From America's Test Kitchen Season 10: An Austrian Supper

Why this recipe works:

Austrian-style potato salad, seasoned with vinegar and mustard for a tart-and-tangy flavor, can be a welcome change of pace from traditional creamy potato salad. The ingredients might be different, but the goals are the same: keeping the salad saucy and the potatoes tender but not so tender they fall apart.

This style of potato salad calls on the starch from the potatoes along with an unexpected ingredient, chicken broth, to create the lush, flavor-packed dressing. After cooking the sliced potatoes in broth, which we cut with an equal amount of water, we reduced the cooking liquid and mixed it with vinegar, mustard, chives, and cornichons for best flavor. To give the dressing more body, and impart a rustic, country-style texture, we mashed in a small amount of our cooked potatoes. After mixing the rest of the sliced potatoes (which retained their shape but were soft and tender) with the thick vinaigrette, we had a luxurious, rich, and very different kind of potato salad.

Serves 4 to 6

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.

Ingredients

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