Australian Potato Salad Food

AUSTRIAN-STYLE POTATO SALAD (COOK'S ILLUSTRATED)

Steps:

• 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.
• Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
• 3. Add ½ 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.

AUSTRALIAN POTATO SALAD

Steps:

• Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour.
• Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving.

AUSTRIAN POTATO SALAD

Steps:

• Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
• When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
• Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
• Deglaze onion with vinegar, add soup and salt.
• Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
• Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
• Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
• Potato salad is consumed either warm (after the 30 minute resting time) or chilled (for longer resting times).
• Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.

AUSTRALIAN STYLE POTATO SALAD

Steps:

• Gently boil potatoes until a skewer will penetrate to the centre. Turn off heat, pour off water and fill the pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin of potatoes. Chop potatoes into even sized cubes and place into a bowl with onion, parsley and cilantro.
• In small bowl mix together the mustard and mayonnaise. Add to potatoes with chopped eggs, and desired amount of salt and pepper. Mix gently to combine.
• Refrigerate until ready to serve.

AUSTRIAN-STYLE WARM POTATO SALAD

Steps:

• 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.

CREAMY GARLIC POTATO SALAD

Steps:

• Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
• Mix well and refrigerate for 2-3 hours.
• (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
• Boil until tender, and skin is SLIGHTLY coming away.
• The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
• Set aside to cool.
• At the same time you can hardboil the eggs.
• Once eggs are cooled, cut in quarters, lengthways and set aside.
• Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
• Mix well.
• The last step is to add the eggs.
• Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.

AUSTRIAN POTATO SALAD

Steps:

• Cook the sliced potatoes till just tender, drain and set aside.
• In a large bowl mix together all the other ingredients.
• Add salt to taste, dilute with a little water if the flavour is too strong. You can add more oil, vinegar to make more dressing if necessary.
• Mix in the potatoes, stir all together gently so as not to break up the potatoes.
• Invite me to dinner, it's that good.

BABY POTATO SALAD

Steps:

• Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
• Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
• Blanch the peas in boiling water, and cool.
• Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
• Cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.

CLASSIC POTATO SALAD

Steps:

• Cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain well.
• Meanwhile, cook the bacon in a non-stick frying pan over medium heat, stirring occasionally, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
• Cook the eggs in a saucepan of boiling water for 7 mins for soft-boiled or until cooked to your liking. Refresh under cold water.
• Place potato, bacon, celery, spring onion, dill cucumber, capers, chopped dill and chives in a bowl. Stir to combine.
• To make the creamy horseradish mayo, place the mayonnaise, sour cream, anchovy, garlic, horseradish, mustard and vinegar in a small bowl and whisk until combined. Season.
• Drizzle the creamy horseradish mayo over the potato mixture in the bowl and toss to combine.
• Peel the eggs and thickly slice. Arrange the potato mixture and egg on a serving platter.