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  • Writer's pictureSusie Csorsz Brown

(Non-mayo-coated) Potato Salad

I am not a huge fan of anything with mayonnaise on it. I don't like the flavor, the mouthfeel or the potential spoilage factor. So, in line with that, never been a huge fan of potato salads. Until this one. This salad has a nice 'sauce' covering, that is actually made with some of the potato mashed as well as cooking liquid. This is one of our favorite sides. The recipe recommends using a waxier potato like Yukon Gold; we use the local potatoes that are the most waxy and have great results. I've also made this with added chunks of carrot (boiled with the potatoes). Really yummy addition!

Austrian-Style Potato Salad

Original recipe found on Yield: Serves 4 to 6


- 2 1/2 lbs. waxy potatoes, peeled, quartered lengthwise, and cut into 1/2-inch-thick slices - 1 1/2 cup low-sodium chicken broth - 1 1/2 cup water - Table salt - 1 tablespoon sugar - 2 tablespoons white wine vinegar - 1 tablespoon Dijon mustard - 1/4 cup vegetable oil - 1 small red onion, chopped fine (about 3/4 cup), soaked briefly in water to remove the onion bite - 8 - 10 cornichons, minced (about 2 tablespoons) (you can use small kosher dills, too, but ... cornichon are the best!)

- 2 T capers, soaked briefly in water - 2 tablespoons minced fresh chives, optional - Ground black pepper


1. Bring potatoes, broth, water, 1 teaspoon salt, 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. Meanwhile, in the same bowl you'll make the salad, soak the onions and capers. Drain and set aside just before draining the potatoes.

2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. . Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.

3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork 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. Although we've definitely made this ahead and stored it in the fridge, the texture really is best when eaten soon after preparing.

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