Austrian-Style Warm Potato Salad
- 1 pound small fingerling potatoes, washed
- 2 sprigs fresh thyme
- 2 1/2 tablespoons kosher salt
- 1 small yellow onion, finely chopped
- 3 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1 cup white wine vinegar
- 1/4 cup canola, safflower, or peanut oil
- 1/2 cup chicken broth or vegetable broth
- 1 tablespoon finely chopped fresh parsley leaves or chives
In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.
Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.
Recipe courtesy Wolfgang Puck
Recipe courtesy of Bobby Flay