This recipe employs beef broth, a typical ingredient that is the backbone of Viennese cooking. Beef broth and stock are used in Viennese cuisine for soups as well as basting. Red or Yukon gold potatoes tend to work best for this salad, because their waxy texture holds up well. For variety, you can also add thinly sliced pickles.
source
Viking River Cruises
categories
salad, side dish
yield
Serves 5
prep time
6 mins
total time
18 mins
INGREDIENTS
1 lb (454 g) potatoes
1 C (237 ml) low sodium beef broth, warm
1 Small onion, chopped
2 T (30 ml) corn oil
1 ½ T (22 ml) vinegar
Salt and white pepper to taste
Pinch sugar
Garnish
3 T (9 g) chives, chopped
INSTRUCTIONS
1. Boil potatoes until tender. Drain; while still warm, peel and slice into a large bowl; pour over warm beef broth. Gently fold in onion, oil, vinegar, salt, pepper and sugar. Sprinkle with chives before serving.
