When I was a child we'd get a mess of this from the deli. I was raised on it and knew it as German Potato Salad. By whatever name it goes by, it's just plain good. When we had pot luck (or BBQ) at work I'd sometimes make it to rave reviews. For best results use the traditional fingerling potatoes, other potatoes can be used- I'd know the difference but most folks probably wouldn't. Heck, I grow fingerling potatoes for this recipe alone.
Austrian Potato Salad
Ingredients: 6 medium potatoes, cooked, peeled, and sliced 1/8-1/4" thick (fingerling potatoes are traditional) 1/4 cup chopped onion 2 TBLS snipped parsley 1 clove garlic, minced 1 tsp salt 1/4 tsp black or white pepper ****** 1/4 cup wine vinegar 2 TBLS olive oil 1 tsp Dijon mustard
In a bowl place the first six ingredients. Put the dressing ingredients in a bowl and mix well. Pour the dressing over the salad ingredients in the bowl, toss lightly, then chill thoroughly. Garnish with additional parsley if desired. 8 servings.
I've added some chives; that works and adds color. As much as I love garlic there is such a thing as too much garlic with this recipe, so go easy with it. You want the flavor of the fingerling potatoes to be enhanced by the garlic, not overpowered. But by all means none of the ingredients quantities are chisled in stone.
Taken from Better Homes and Gardens "Heritage Cook Book"