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City Tavern Potato Salad Recipe


Courtesy of City Tavern, and Chef Walter Staib.


  • 12 medium Yukon Gold potatoes
  • 1 large yellow onion, peeled and finely chopped
  • 1/4 c. red wine vinegar
  • 2 Tbsp. Kitchen Kettle Horseradish Mustard
  • 1/4 c. vegetable oil
  • 1 1/2-2 c. beef bouillon, see Chef's Note below
  • Salt
  • Freshly ground white pepper
  • Chopped fresh chives, for garnish


Place the potatoes in a large saucepan and pour in enough salted water to cover. Bring to a boil over high heat and cook the potatoes for 20 to 25 minutes, until just tender. Drain the potatoes in a colander and when cool enough to handle, peel and cut into 1/4 inch thick slices.

Combine the potatoes and onion in a medium bowl. In a separate bowl, whisk together the vinegar and mustard. Slowly whisk in the oil to make an emulsion. Pour the emulsion over the potato and onion, tossing gently to coat.

Pour in the bouillon a little at a time, mixing gently until it is absorbed. The salad should be moist, but not drenched. Season with salt and white pepper and serve garnished with chives.

*Chef's Note" Gasthaus kitchens always have homemade beef bouillon on hand, but beef bouillon cubes dissolved in hot water are perfectly suitable for this dish.

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