Dish:
Austrian Potato Salad -- Serves 6
Chef- Erwin Schrottner- The Mark Hotel
Ingredients:
1 lb fingerling potato
1/2 cup estragon senf (tarragon mustard)
1/2 cup apple vinegar
1 cup canola oil
1 cup beef bouillon
Salt, pepper
| Instructions: |
| 1. |
Wash the potato and boil until they are done.
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| 2. |
Strain the potato and peel them while they are hot.
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| 3. |
Cut them into 1/4 inch rounds and put them into a bowl.
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| 4. |
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.
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| 5. |
Now marinate the salad for 1 hour before serving.
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| 6. |
As a garnish and give the salad a finished look add at the last minute chopped chives.
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