Editor’s Note: Welcome to Memorial Day Week! As we usually do in our Recipes section, we ask our favorite vendors to share their secrets. This week, we’re sharing a new recipe every day so you’re ready to go this weekend with perfect pulled pork, expertly-executed hot dogs, and a potato salad to shame all other side dishes, just to name a few. Is there a favorite street food you’d like us to recreate? Email me at amy@vendr.tv to get your street food recipe on VendrTV. Special thanks to Oleg Voss, co-boss of Schnitzel & Things in New York City, for kicking off our Memorial Day recipe series.

One year ago, Schnitzel & Things launched to serve New Yorkers traditional Austrian schnitzel with a New American twist. The inspiration came from the time when I was living and working in Vienna where many people would eat schnitzel for lunch. The potato salad that accompanied the schnitzel was a delicious and crucial part of the dish. To be honest, the potato salad we make is a bit different from the traditional potato salad served in Viennese “Beisl”, which are sort-of like Austrian bistros. We don’t use beef broth, so our potato salad has a lot less liquid, which we prefer and our customers enjoy. We love the fact that this side dish can be paired with a lot of different types of food! If you’re looking for a delicious side dish for your Memorial Day BBQ, I guarantee our potato salad will totally schnitz up any main course.

Schnitzel & Things’ Potato Salad

Ingredients

• 3 lbs. of Yukon potatoes
• 1 teaspoon of salt
• 2 shallots (fine dice)
• 1/8 teaspoon of black ground pepper
• 1 teaspoon of sugar
• 2 tablespoons of cider vinegar or white wine vinegar
• 6 tablespoons of canola oil

Directions

1. Boil potatoes with skin on. Stab with knife until knife slides through without resistance.
2. Let potatoes cool off a bit before peeling the skin.
3. Cut the potatoes either into slices or you can dice them as well.
4. Place the sliced/diced potatoes into a bowl, add salt, pepper and diced shallots.
5. Combine the vinegar with the oil to make a vinaigrette. Add the pinch of sugar to the vinaigrette.
6. Mix the potato mixture with the vinaigrette and taste. Adjust seasoning to taste. Enjoy!

• 2010 Vendy Award Finalists Announced!
• Detmold Dogs
• A Triborough Tour On Ten Dollars