CookEat Recipe
Vienna Potato Salad with Warm Mustard Dressing
Boiled potato slices and hard-boiled eggs dressed with a warm vinegar, mustard and egg-yolk sauce.
Method
Steps
Step 1
Boil potatoes until just tender, cool enough to handle, peel and slice thin. Hard-boil two eggs, slice them and gently combine with potatoes and chopped onion; season.
Step 2
Warm vinegar with prepared mustard. Temper beaten raw yolk with a little hot vinegar, return to the small pan and stir over low heat until dressing reaches 74 °C; add melted hot butter.
Step 3
Immediately toss warm dressing through potatoes and eggs, scatter parsley and serve while warm or chill promptly. Offer cold fully cooked meat separately if desired.
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