Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes. | 2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid. | 3. 3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	2		peeled cut	-	-	-	-
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
water	1	cup		0.0	0.0	0.0	0.0
salt	1	pinch		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
white wine vinegar	2	tablespoons		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
red onion	1	cup	chopped	64.0	14.944	1.76	0.16
baby dill pickle	6	cornichons	minced	-	-	-	-
chive	2	tablespoons	minced	1.8	0.261	0.1962	0.0438
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.