Ina's French Potato Salad- anyone try this? Trying to stay away from mayo

I'm sorry, it's posted above at 18556 and see inside

* Exported for MasterCook 4 by Living Cookbook *

Austrian-Style Potato Salad

Recipe By : from the Episode: An Austrian Supper
Serving Size : -1 Preparation Time:
Categories : Side Dish Vegetable


Amount Measure Ingredient -- Preparation Method

2 lbs Yukon Gold potatoes (about 4 large),
-- peeled, quartered lengthwise, and cut
-- into 1/2-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
table salt
1 Tbs sugar
2 Tbs white wine vinegar
1 Tbs Dijon mustard
1/4 cup vegetable oil
1 small red onion, chopped fine (about 3/4 cup)
6 cornichons, minced (about 2 tablespoons)*
2 Tbs 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 set 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.

Cooking Tip: *If you can't find cornichons, chopped kosher dill pickles can
be used in their place.

Cooking Tip: The finished salad should be creamy and loose, with chunks of
potato that keep their shape but are very tender.

Cooking Tip: To maintain its consistency, don't refrigerate the salad; it
should be served within 4 hours of preparation.

Cooking Tip: When boiling sliced potatoes for our Austrian-Style Potato
Salad, we found that adding vinegar to the water helped foolproof the recipe
by expanding the window of time during which the spuds go from properly
cooked to mushy and broken. What's the ideal amount of vinegar to create
this window?

Cooking Tip: Experiment: We boiled three 2-pound batches of peeled, cut
potatoes in a quart of water, adding 2 teaspoons, 2 tablespoons, and 4
tablespoons of vinegar to each batch, respectively, and compared them to
potatoes cooked in a quart of plain water. We timed how long it took for
each batch to go from just tender to overcooked and broken.

Cooking Tip: Results: In the batches with no vinegar and just 2 teaspoons,
the potatoes reacted virtually the same, taking about 12 minutes to start
turning tender. After two more minutes, both these batches were overcooked.
With 4 tablespoons of vinegar per quart of water, the potatoes never fully
softened.

Recipe Source: from the Episode: An Austrian Supper


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