Viennese Potato Salad
2 1/2 lbs. small red potatoes, scrubbed
1/2 cup pecan or walnut pieces
1/2 cup raisins
1/2 cup sliced green onions
3 large red-skinned apples
1/3 cup cider vinegar
1/3 cup white wine (Riesling)
2 T. salad oil
1 T. grated lemon peel
1 t. poppy seeds
Place potatoes in a 4 to 5 quart pan and add water to just cover. Set to medium high heat. When water is on the verge of boiling, reduce the heat and cover, simmering until potatoes are tender when pierced with a fork (about 30 minutes). Drain and let cool; cut into 1-inch cubes and set aside.
Toast pecans in a wide-frying pan over medium high heat until lightly browned and fragrant (about 3 minutes), shaking pan often. Remove from pan and let cool; chop coarsely and set aside.
Core 2 of the apples and cut fruit into 1-inch chunks.
In a large bowl, combine apple chunks, potatoes, pecans, onions, raisins, wine, vinegar, oil, lemon peel, and poppy seeds; mix gently.
If made ahead, cover and refrigerate for up to 6 hours.
To serve, mound salad on a large rimmed platter. Core remaining apple and cut into slices; fan slices out next to salad along one side of the platter.
Makes 6 to 8 servings
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