Wiener-kartoffelsalat - lun kartoffelsalat
This is a "light" alternative to the sometimes heavy mayonnaise-based potato salad that is the norm, at least here in the Czech Republic. I like many dishes from Czech cuisine, traditional Czech-style potato salad is not one of them. You can find a "Danish" recipe for a not very fat cold potato salad on this page.Here in the Czech Republic, Viennese potato salad (or ‘light potato salad in some restaurant menus) is mainly served with schnitzel, but you can use it with meatballs, steaks and pretty much anything you could imagine on the grill. In my childhood, we had a Danish version with red sausages.
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
- Pynt evt. med et par striber af Balsamico-reduktion - det passer fremragende til retten.