In Austria this mayonnaise based potato salad is prepared with a long narrow potato variety called Kipfler which holds its shape during cooking. You can use salad potatoes instead.
2 people made this
1kg salad potatoes
1 egg yolk
2 teaspoon mustard
250ml vegetable oil
1 apple cider vinegar
1 small onion
1 pinch salt
1 teaspoon sugar
1 dash apple cider vinegar
Method Prep:40min › Cook:15min › Extra time:1hr › Ready in:1hr55min
Cook potatoes in their skins. Let cool slightly then peel and cut into 2mm slices.
In a small bowl whisk egg yolk and mustard til smooth. Slowly add the oil, a drizzle at first, while beating constantly. Once it has emulsified you can add it in a thin stream but keep beating. At the end stir in the vinegar.
Peel onion, quarter and cut paper thin. Add to the potatoes and pour over the dressing. Season with salt, sugar and a dash of vinegar. Gently toss to combine.
Let marinate for 30 to 60 before serving. Add a dash of vinegar just before serving if desired.