Austrian Potato Salad -- Serves 6
Chef- Erwin Schrottner- The Mark Hotel
1 lb fingerling potato
1/2 cup estragon senf (tarragon mustard)
1/2 cup apple vinegar
1 cup canola oil
1 cup beef bouillon
||Wash the potato and boil until they are done.
||Strain the potato and peel them while they are hot.
||Cut them into 1/4 inch rounds and put them into a bowl.
||In a separate bowl finish with a whisk the dressing, starting with the “senf” adding the vinegar, slowly the oil and at the end the bouillon.
||Now marinate the salad for 1 hour before serving.
||As a garnish and give the salad a finished look add at the last minute chopped chives.