HOUSTON – The Austrian potato salad is lighter than the American potato salad since it’s made without mayonnaise, but is definitely full of flavor. You can easily make it at home to complement your barbecue or picnic.
This dish is part of the Oktoberfest menu in King’s Bierhaus, and their general manager Justin Pettit stopped by our studio to share his family recipe.
Austrian Potato Salad
(Serves 10)
Ingredients:
5 pounds red potatoes
1 cup diced onions
1 cup cooked, chopped bacon
1 cup white vinegar
2 cups water
4 tablespoons granulated sugar
2 tablespoons Himalayan pink salt
1 tablespoon black pepper
1 tablespoon Dusseldorf mustard
1/2 cup dried parsley flakes or freshly chopped parsley
1 cup olive oil
Directions:
In a pot boil the potatoes until they are fork tender. Cook the bacon bits until crispy. After the potatoes are cooked, drain and let them chill on a sheet pan. Once cool, begin peeling the potatoes. After the potatoes are peeled, cut every potato in half and then slice each half into ¼ inches slices.
In a large bowl, whisk together vinegar, water, salt, mustard, black pepper and oil. After the sugar and salt have dissolved add onions, bacon and parsley to the vinegar-oil mixture. Mix well, then add the potatoes. Then, mix all ingredients together, but try not to smash the potatoes. Cover and chill before serving.
Recipe provided by Justin Pettit, from King’s Bierhaus.