Erdäpfelsalat (Austrian Potato Salad)
Ditch the mayo for tangy, backpacker-friendly potato salad. Serves 3 to 4
1 lb. 2 tsp. 4 cups ¼ cup 3 Tbsp. 2 Tbsp. 1 tsp. 1 Tbsp.
Yukon Gold potatoes sugar water bouillon cube, beef or vegetable flavored (enough for 2 cups broth) onion flakes olive oil apple cider vinegar ground mustard dried chives salt and pepper, to taste
AT HOME Combine oil and vinegar in a sealed container. Pack other ingredients separately.
IN CAMP Cut potatoes in half lengthwise and cut into ¼inch slices. Combine potatoes, sugar, water, bouillon cube, and onion flakes in a covered pot and bring to a boil. Reduce heat to low and simmer until potatoes are tender, 10 to 15 minutes.
Drain potatoes and onion flakes, reserving ¼ cup of the cooking liquid. Mix oil, vinegar, and ground mustard into reserved liquid. When potatoes have cooled, add liquid mixture and stir to combine. Garnish with chives.