Ingredients
Scale
- 2 pounds (1kg) Yukon Gold potatoes, peeled, quartered, and cut into 1/2-inch-thick slices
- Kosher salt
- 3 tablespoons (45ml) white wine vinegar, divided
- 1/4 cup (60ml) extra-virgin olive oil
- 1 tablespoon (15ml) Dijon mustard
- 3/4 cup (90g) minced red onion
- 2 tablespoons (6g) minced fresh chives
- 1/2 cup (120ml) low-sodium chicken stock
- 2 teaspoons (10g) sugar
- Freshly ground white or black pepper
Instructions
- Place sliced potatoes in a large pot and cover with water. Season generously with salt.
- Place potato skins in a fine-mesh strainer and submerge in the pot.
- Bring to a boil and simmer until potatoes are tender, about 15 minutes.
- Discard potato skins, drain potatoes, and transfer to a baking sheet.
- Sprinkle with 2 tablespoons vinegar and let cool.
- Transfer potatoes to a bowl and add remaining vinegar, olive oil, mustard, red onion, chives, chicken stock, and sugar.
- Stir gently to release starch and thicken the dressing.
- Season with salt and pepper.
- Let rest for at least 30 minutes or refrigerate if storing longer.
- Stir again before serving. Adjust consistency with water or stock if needed.
Notes
- Use Yukon Gold potatoes for best texture.
- Letting the salad rest improves flavor.
- Serve cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Austrian
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg