Austrian Potato Salad

January 17th, 2013

I have always been aware of French potato salad, hot German potato salad and good old American potato salad.  But Austrian potato salad is a new one to me.      I know now that Wolfgang Puck has a wonderful recipe for warm Austrian potato salad.  I found this particular recipe because I could not sleep.  Sometimes we insomniacs get up in the middle of the night to read in the hopes that it will lull us back into sleep.  I finished the last 20 pages of the novel I was reading and still wasn’t tired.  There was a stack of  old Cooks Illustrated magazines sitting on my book shelf, so I dragged them out hoping that another half hour of perusing their pages would do the trick and send me back to bed.  I found the recipe for this potato salad and became intrigued, as I always am by any potato recipe.  But the question that nagged at me was – “What makes Austrian potato salad different from German potato salad?”  Or American for that matter?

The difference is American potato salad is mayonnaise-based.  German potato salad has bacon in it.  Austrian potato salad is lighter; using very little fat.  Instead it uses the starch from the potatoes by mashing a few chunks into chicken broth to form a thick and velvety dressing.  It still has the tang of vinegar and a crunch with cornichons and diced red onions.  Unfortunately, when I made it the next day I did not have cornichons.  So I substituted the pickled red onions that I had made in my previous post.  Also instead of chives, I used parsley.  The dish is forgiving of these substitutions.

Traditionally Austrian potato salad (erdapfelsalat) is served with Wiener Schnitzel.  We had it with grilled barbecued ribs.  I highly recommend it.  Sometimes insomnia is a good thing.



2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise and cut into 1/2-inch slices
1 cup low-sodium chicken broth
1 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
6 cornichons (pickles), minced (about 2 tablespoons)
2 tablespoons minced fresh chives
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.

2. Drain potatoes in colander ser over large bowl, reserving cooking liquid.  Set drained potatoes aside.  Pour off and discard all but 1/2 cup cooking liquid (if 1/2 cup liquid does not remain, add water to make 1/2 cup).  Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.

3. Add 1/2 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.

Printable recipe


Cranberry-Lime Chutney

November 23rd, 2009

While searching for a good cranberry dish to serve for Thanksgiving dinner, I found Anna Pump’s The Loaves and Fishes Party Cookbook in the library. I have found that I like most everything that she prepares and have blogged about her recipes in the past. This sweet and tart chutney appealed to me on many levels. It is tart enough to give a tang to bland turkey and just barely sweet. We had it last night with pork roast and it was just right. My husband said it was a keeper. The beauty of the dish is that it will keep up to three months in the refrigerator. I don’t think it will last that long, but it is good to know that I have a great side dish for Thanksgiving.


1 lime, very thinly sliced
1/4 cup finely chopped onions
1/2 tsp minced garlic
1 cup sugar
1/2 cup light brown sugar
2/3 cup apple cider vinegar
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
1/4 tsp cayenne
1 tsp salt
3/4 cup peeled and coarsely chopped tart apple
1/2 cup dark raisins ( I used dried cranberries)
4 cups fresh cranberries
1/2 cup chopped pecans ( I added this ingredient )

In a saucepan, bring to a boil the lime slices, onion, garlic, sugar, brown sugar, apple cider vinegar, spices, and salt. Cover, and simmer 20 minutes. Add the apples and raisins. Return to a boil and simmer another 10 minutes. Add the cranberries and cook, covered, for 10 minutes more. Add the pecans. Cool mixture.

To store the chutney, cover and refrigerate. Bring to room temperature before serving.

Tropical Fruit Salad

July 14th, 2009

We have just returned from a wonderful weekend with friends in Virginia. My friend Barbara is an excellent cook and I told her that my job for the weekend was going to be easy. All I had to do was photograph pictures of one tasty dish after another and then blog about them. No pressure on her of course. She can take it. Her house is usually full of family and friends and her beautiful kitchen is always stocked and ready.
Barbara and Jim live in a stunning isolated house at the top of a mountain with breathtaking views of the valleys and mountains in the distance. The land has been in her family for many years and both her Sister and her family and her Mother live closeby. There is a strong sense of tradition and close community and family ties in this part of Virginia. The towns are small and the family histories run long. In my next post I will tell you about the community pig roast that has been a yearly event for 20 years. This was supposedly the last year for it. But the pig on this year’s T-shirt was winking. So long? Maybe not.
Before we headed out for the pig roast on the Little River, Barbara fixed us a light breakfast of sweet rolls and this refreshing fruit salad. And for those of you who think you don’t like curry, let me tell you that it adds a wonderful undertone and is an important ingredient in this exotic combination of fruits. It was a wonderful way to start the day.
2 mangos, peeled and sliced
2 papyas, peeled and sliced lengthwise
1 to 2 oranges, peeled and sectioned
1 cup green grapes
1/2 pineapple, diced
Lime wedges and 1 cup walnuts or pecans for garnish
1/4 cup pineapple juice
1 Tbls lemon juice
1/2 tsp salt
1/8 tsp ginger
1/2 tsp curry powder
1/2 cup oil
1 Tbls honey
Combine pineapple, mango and papaya slices, orange sections and grapes and refrigerate. Combine pineapple and lemon juice, salt, curry powder and ginger. Blend thoroughtly. Stir in honey and oil. Mix well. Pour over fruit and mix gently. Garnish with lime wedges and nuts.

A Bon Voyage Dinner

June 4th, 2009

David has gone on a two week fishing trip to Canada. He will be staying at a remote fishing camp and fishing for Walleye. Walleye are found in the Northern United States and Canada and are considered to be one of the best tasting fish. He took a mason jar of my homemade lemon viniagrette with him to sprinkle on the freshly caught fish.

I love any excuse to cook something special, so before he left I made this hazelnut-crusted chicken with raspberry sauce and baby greens. This is the kind of meal I like; a little bit decadent, a little bit healthy. The brilliantly pink hued (wouldn’t you call that hot pink?) raspberry sauce is made with fresh raspberries pureed in a blender with an infusion of safflower oil to emulsify. It was wonderful on the chicken and on the salad. The chicken was rich with a coating of mustard and mint flavored mayonnaise topped with panko crumbs and finely chopped pecans. I could not find hazelnuts. Somehow I feel it would have been even better with the hazelnuts.

The recipe came (via Bon Appetit) from Anna Pump’s new book Summer on a Plate. I love that title and looking at this colorful dish you can see that the title is appropriate. I am ordering the book from Amazon today. Anna’s previous book, Loaves and Fishes, is out of print and is currently selling for over $50.00! Get this one while it is reasonable. If the rest of the recipes are as good as this one, you can’t go wrong. Now I wonder what I am going to be eating for the next two weeks. Cooking for one is a challenge.


Raspberry Sauce:
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 Tbls white wine vinegar
1 Tbls sugar
1/2 cup safflower oil
3 to 6 tsps water (optional)

1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko crumbs
1 Tbls plus 1 tsp coarse kosher salt ( I did not use this much)
3 tsp coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
4 large skinless boneless chicken breasts, butterflied (I cut them all the way through to make 2 thin breasts out of 1)
4 Tbls unsalted butter
3 Tbls peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries

Puree raspberries, white wine vingar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.

Preheat oven to 375 degrees. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl. Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.

Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.

Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces (in my case 4) to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.

Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.