Ingredients:
6 Cups Of Cubed Fingerling Potatoes
1/2 Cup Of Mantova Italian White Wine Vinegar
1/4 Cup Of Planter's 100% Pure Peanut Oil
1 Chopped Medium Size Vidalia Onion
2 Tablespoons Of White Superfine Baking Sugar
1 Teaspoon Of Coarse Ground Black Pepper
3 Sprigs Of Fresh Thyme
1/2 Cup Of Meijer Chicken Broth
1 Tablespoon Diced Green Parsley
2 Teaspoons Of Fine Ground Table Salt
Information:
Serving Size 6
267 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
I must thank Natascha from Vienna Austria for sending our editor this wonderful and delicious Austrian potato salad recipe. To begin the recipe, first you should cube your fingerling potatoes. Next place your potatoes into a cooking vessel along with a tiny dash of salt, then cover the spuds with water. Next bring your potatoes to a boil over medium high heat, cooking them until they are nice and tender. Moving forward, next place your cooked potatoes into a large salad bowl, then stir them together with the chopped Vidalia onion and green parsley. Next take out a small cooking skillet, and add into it the white wine vinegar, pure peanut oil, superfine baking sugar, coarse ground black pepper, fresh thyme, chicken broth, and table salt. Stir these ingredients over medium high heat until they are at a boil, then remove the skillet from the stove, stirring while it cools. Once the sauce is cool and begins to thicken, stir it into your potato salad until you have a nice even mixture. You will then want to serve this dish warm, however it also tastes great cold as well. Cheers, and thanks for checking out this enticing recipe.
