was certainly delicious, I can tell you that, and I'd done enough research on how Austrians make their* to know that I'd gotten the basics right—sliced yellow potatoes, onions, and a splash of chicken broth—but it was still an interpretation based on hearsay.That was then, and this is now.
I tried adding just a touch of sugar to the water in which I boiled them, in the hopes of adding some sweetness, but the flavor ended up cloying and one-dimensional compared to the more complex natural sugars found in the Austrian potatoes. Even when I started them in cold water, it was hard to get them to cook evenly. By the time the very centers were tender, the exteriors were overly soft, disintegrating into the salad. A bit of soft potato thickens up the dressing and gives the salad creaminess, but too much turns it into cold, chunky mashed potatoes.
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