Main Dishes
Viennese Potato Salad: No Mayo, Just a Warm Mustard-Broth Dressing the Potatoes Soak Right Up
A mayo-free Viennese potato salad: warm potato slices soak up a mustard, vinegar, and warm beef broth dressing.
Instructions
Wash the whole potatoes thoroughly, put them in a pot of salted water, and cook for about 30 minutes.
After half an hour, test the potatoes with a fork. If it slides in easily, take the pot off the heat.
Drain off the hot water and run cold water over the potatoes for a few minutes. Let them cool just enough that you can hold them, then peel them.
While the potatoes cook, peel the onion and chop it finely.
Make the dressing: pour 1 1/4 cups (300 ml) of warm beef broth into a larger bowl, add the mustard, and stir well.
Stir in the vinegar and oil, then add the chopped onion.
Slice the peeled potatoes into rounds and add them to the dressing right away, while still warm.
Finally, season with salt and black pepper and toss the salad gently one last time.
Cover the bowl with plastic wrap and let it stand for at least 20 to 30 minutes so the potatoes absorb all the flavors.