2.5 pounds red potatoes
1/2 cup olive oil
1 red onion
1 cup vegetable or chicken broth
1 Tbsp brown mustard (estragon mustard, if you have it)
5 Tbsp apple cider vinegar
2 Tbsp sugar
salt and pepper to taste
1 to 2 cups mache lettuce or pea tendrils
Cook the potatoes for about 20 minutes with their peel, remove peel and cut into thin slices while still warm.
Peal the onion and cut into quarters. Add to your food food processor or blender and pulse a few times until the onion is finely chopped.
Add the vinegar, mustard, oil, and onions to a small bowl and whisk together to make a vinaigrette.
Heat the broth and immediately pour it over the potatoes, following with the vinaigrette blend.
Season to taste with the sugar, salt, and pepper, and toss the potatoes with the vinaigrette until has a creamy consistency.
Top with lettuce and serve!
This recipe can easily be made vegan or vegetarian since it is dairy-free just by using vegetable broth.
Mache lettuce can sometimes be tricky to find, so you can use pea tendrils or watercress instead.
Estragon mustard (Austrian tarragon mustard) is available on Amazon! But a tip from one of my foodie friends, just mix a little tarragon into Dijon as a substitute.
- Category: Side Dishes
- Cuisine: Austrian
Keywords: potato salad, dairy-free, Austrian potato salad