Name: Gerda’s Austrian Potato Salad
Yield: Serves 8 to 10
Cuisine: Austria
Ingredients: 1 cup/120 g well-drained and chopped sweet-and-sour pickles (look for German or Polish pickles); ½ cup/120 ml. cider vinegar, Champagne vinegar, or unseasoned rice vinegar, plus more as needed; ¾ cup/35 g finely snipped fresh chives; 9 slices bacon, about 8 oz/225 g, cut into ¾-in/2-cm dice; Kosher or fine sea salt; 1 tbsp. caraway seeds; 1 cup/140 g diced red onion; 4 lb/1.8 kg. medium red-skinned or other waxy potatoes; ½ cup/120 ml. extra-virgin olive oil

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Born and raised in Austria, Gerda Richards is the mother of my dear friend Roxane Richards Huang. With old-world charm and culinary talent, she whips up an apple strudel in no time, hand stretching her dough over the tabletop to make it leaf thin. It’s a work of art, and so is her highly acclaimed potato salad. She made her potato salad in my kitchen, instructing me every step of the way. It was an engaging lesson with a pinch of this, an extra spoonful of that, and the right proportion of