Ottmar’s Viennese Potato Salad

02007-07-13 | Food | 5 comments

I love potato salad. Where I come from it is made with mayonnaise and/or sour cream and can be a little too heavy. The Austrians do it right, using olive oil instead. Here is my version of a Viennese Potato Salad:

1/2 cup capers packed in salt (not the ones in brine!)
2 lbs. small new potatoes, scrubbed
1 T balsamic vinegar
3 T olive oil
1/2 t freshly ground black pepper
1 t salt
1 1/2 t Dijon-style mustard
1/2 cup finely chopped red onion
2 T finely chopped Italian (flat-leaf) parsley

Wash the capers and dry with towel. Fry them in a pan with olive oil until they are crispy.

Place the potatoes in a large pot and cover by 2 inches with cold water. Bring to a boil and add salt, to taste. Turn down heat to a simmer and cook the potatoes until tender, about 10 to 15 minutes. Don’t overcook. Test with the point of a knife. When done, drain, then set aside until just warm.

When potatoes are cool enough to handle, but still warm, peel and slice them into 1/4-inch rounds. Place in a mixing bowl.

Add the balsamic and toss gently. Add the remaining ingredients and the fried capers and toss gently.

Allow the potato salad to marinate for at least 1/2 hour at room temperature so the flavors can develop.

5 Comments

  1. yumiko

    Sounds delicious!

    Reply
  2. Gudrun

    aahhh, Ottmar’s new creation: “Nouvelle Cuisine crue”!

    Reply
  3. Gudrun

    I read an intersting article in a natural food magazine about “Nouvelle Cuisine crue”. It contains not only grated raw vegetables but also potatoes and pasta. And the great different to the conventionally raw food is the using of precious ingredients like balsamic vinegar (from Modena, Italy??), olive oil, avocado, coconut milk etc… like Ottmar’s delicious salad!

    Schönen Sonntag!

    Reply
  4. Mark Hamilton

    Great recipe. I served it last night at a small dinner gathering and everyone loved it. Thanks.

    Reply

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