In my childhood, we sometimes had warm potato salad, usually with red sausages. I didn't have that dish for many years after that.
But here in the Czech Republic, you can sometimes get a variant called "Viennese potato salad" or just light potato salad. It's similar to the one from my childhood, but has a bit more flavour due to the broth that is also added.
The best version ever served with a schnitzel on top restaurace Dačický in the town of Kutna Horá, known for its remarkable bone chapel. When I meet Danish guests in Prague who have previously travelled with me to Kutna Horá, this wonderful meal is almost always the topic of conversation.
In all immodesty, I think I've managed to create a recipe for Light Potato Salad that comes close to the master version from restaurace Dačický
Viennese potato salad - light, warm potato salad
Ingredients
All measures are levelled!
- 1,5 kg potatoes
- 3 dl stock or broth. I use beef stock, chicken or vegetable stock can of course also be used.
- 3 finely chopped onions, medium size I prefer red onions
- 5 tbsp oil Preferably olive oil
- 5 tbsp vinegar A good apple vinegar, white wine vinegar or similar
- 1 tbsp Dijon mustard Or 2 tbsp regular mustard
- 3 tbsp sugar
- possibly 2 tsp Dried tarragon Or finely chopped fresh tarragon
- 1 tsp salt
- freshly ground pepper
- possibly 2 spring onions For decoration/garnishing
- possibly. Balsamic reduction Can be bought ready-made in e.g. Lidl
Method
- Boil the potatoes, drain the water and let them cool slightly until you can handle them without burning your fingers. It's up to you whether you prefer to peel them before cooking or peel them after cooking. New potatoes can simply be scrubbed.
- Cut the potatoes into slices and place them in the broth to soak in. Let it infuse for a while until the potatoes have absorbed most of the broth.If you're using small new potatoes, cut them in half too, otherwise they won't absorb the broth well enough.
- Peel and chop the onion (red onion looks best).
- Whisk the oil, vinegar, mustard, sugar (possibly tarragon), salt and pepper together thoroughly, preferably with a stick blender. Add the onions.
- Pour the dressing over the potatoes and toss.
- Garnish with finely chopped spring onions.
- Serve lukewarm/tepid
- Garnish with a few streaks of Balsamic Reduction - it goes perfectly with the dish.
English (UK) 
Dansk
1 Comment
Ser spændende ud , det skal prøves