JUST NOT MAINSTREAM

Since I was born in Vienna, Austria, this is part of my childhood, my mom would frequently make this to accompany wiener schnitzel. Whether its just a weekday meal, or the holidays. This is a simple but very tasty recipe!

 

Prep 15m     Cook 30m

 

Ingredients:

 

• 2 lbs potatoes (1 kg) 

• 1 red onion, diced finely

• 2 tablespoons unsalted butter (28 g)

• 1/3 cup white wine vinegar

• 1 cup vegetable broth (mix 1 cup hot water with 2 vegetable bouillon cubes)

• ¾ tablespoon mustard

• 5 ½ tablespoons sunflower oil (substitute neutral-tasting oil) (80 ml / 72 g)

• 1 teaspoon table salt (8 g)

• 1 bunch parsley (chop finely)

• 1 bunch chives (chop finely)

 

Directions:

 

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.

 

When potatoes are cool enough to handle but still warm, cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.

 

Dice onion an add to potatoes.

 

Add vinegar, vegetable bouillon broth and salt to potato and onion mixture.

 

Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil, parsley and chives. Mix carefully.

 

Cover bowl with a lid and let rest in refrigerator for at least 30 minutes so the potatoes are able to absorb some of the dressing.