A delightful twist on the classic Austrian potato salad, perfect for any occasion.
Boil the potatoes until tender but not mushy.
Use waxy potatoes to ensure they hold their shape after boiling.
Slice the potatoes into even pieces.
Let the potatoes cool slightly before slicing to avoid breaking them.
Chop the red onion finely.
Soak the chopped onion in cold water for a few minutes to reduce its sharpness.
Mix vinegar, mustard, salt, and pepper in a bowl to create the dressing.
Whisk the dressing until the mustard is fully incorporated for a smooth consistency.
Combine the potatoes, onion, and dressing in a bowl and mix gently.
Be gentle when mixing to keep the potato slices intact.
Garnish with fresh parsley before serving.
Chop the parsley finely for an even distribution of flavor.
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