Austrian Potato Salad

This Austrian potato salad makes a delicious side dish. It’s made with potatoes and onions smothered in a tangy delicious sauce. Serve it with Wiener Schnitzel and cucumber salad for a perfect meal.

Ingredients

This is what you need to make this delicious potato salad:

• Potatoes – Best potatoes for a potato salad are waxy potatoes or all-purpose potatoes (white, red, fingerling, Yukon Gold). Do not use starchy/mealy potatoes, such as Russets, for this salad.
• Red onion – you can also use yellow onion. Red adds a pop of color to the salad.
• Beef broth – If you don’t have a good-quality beef broth, it’s better to use chicken broth.
• For the dressing:
  • neutral-tasting vegetable oil such as canola oil or sunflower oil (not olive oil)
  • white wine vinegar – adds a sharp flavor to the dressing
  • sugar – it’s necessary – it balances the sourness from the vinegar
  • tarragon mustard – is traditionally used in this recipe and can be found in every grocery store in Austria. It tastes more mild and herby than Dijon mustard. You can use Dijon mustard instead but the salad will taste a little bit different.
• to garnish: chives
• you can add some caraway seed to the potatoes while they’re cooking.

How to make it step by step

STEP 1: Wash the potatoes and add them to a pot (don’t peel them). Cover with water, salt the water. Bring to a boil and cook for about 20-25 minutes or until the potatoes can be easily pierced with a fork. Make sure to not overcook them (or they will fall apart).

STEP 2: While the potatoes are cooking, cook the broth in a small pot until reduced in half so you should end up with 2/3 cup of broth. Set aside.

STEP 3: If the broth got cold, heat it again until very hot, take off the heat. Add the vinegar, mustard, and sugar.

STEP 4: Whisk until combined. Add finely chopped red onion. Add the sauce to a large bowl.

STEP 5: When the potatoes are cooked, drain them and leave to cool down slightly – they should be cold enough to handle but still very warm.

Now you need to combine the sauce and the potatoes – both should be warm!

Peel one potato, cut it into slices and add to the sauce, stir with a wooden spoon. Repeat for the remaining potatoes, adding them to the sauce and stirring after every added potato. The salad will look soupy at first, but it will thicken.

Now leave the salad for 30 minutes to rest and stir it every 10 minutes with a wooden spoon. After this time the potatoes should absorb some of the sauce and the remaining sauce should thicken.

STEP 6: Add the vegetable oil, season the salad with salt and pepper, and stir everything together.

Garnish with finely chopped chives and enjoy!

Storage

This salad keeps well in the fridge for up to 3 days. The onions will become a little bit discolored but the flavor stays the same.

This salad tastes good warm and cold but I prefer it slightly warm.

What to serve it with

This salad tastes great with any kind of meat. You can serve it with:

• Wiener Schnitzel (Viennese Veal Schnitzel)
• Breaded Chicken Cutlets
• Austrian/German cucumber salad
• Polish cucumber salad (mizeria)
• Chicken Kyiv (Cutlet De Volaille)
• Ground pork patties
• Roast Goose

Austrian Potato Salad

This Austrian potato salad makes a delicious side dish. It’s made with potatoes and onions smothered in tangy delicious sauce. Serve it with Wiener Schnitzel and cucumber salad for a perfect meal.

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Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 210kcal

Author Aleksandra

Ingredients

• ▢ 2 lbs (900g) salad potatoes, preferably uniformly sized
• ▢ 1 1/3 cups good quality beef broth or chicken broth
• ▢ 3 tablespoons white wine vinegar
• ▢ 1 tablespoon tarragon mustard or Dijon mustard
• ▢ 2 teaspoons sugar
• ▢ 1 medium red onion
• ▢ 1/4 cup vegetable oil
• ▢ salt and pepper to taste
• ▢ chives to garnish

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Instructions

• Wash the potatoes and add them to a pot (don't peel them). Cover with water, salt the water. Bring to a boil and cook for about 20-25 minutes or until the potatoes can be easily pierced with a fork. Make sure to not overcook them (or they will fall apart).
• While the potatoes are cooking, cook the broth in a small pot until reduced in half so you should end up with 2/3 cup of broth. Set aside.
• When the potatoes are cooked, drain them and leave to cool down slightly – they should be cold enough to handle but still very warm.
• If the broth got cold, heat it again until very hot, take off the heat. Add the vinegar, mustard, and sugar. Whisk until combined. Add finely chopped red onion. Add the sauce to a large bowl.
• Now you need to combine the sauce and the potatoes – both should be warm!
• Peel one potato, cut it into slices and add to the sauce, stir with a wooden spoon. Repeat for the remaining potatoes, adding them to the sauce and stirring after every added potato. The salad will look soupy at first, but it will thicken.
• Now leave the salad for 30 minutes to rest and stir it every 10 minutes with a wooden spoon. After this time the potatoes should absorb some of the sauce and the remaining sauce should thicken.
• Add the vegetable oil, season the salad with salt and pepper, stir everything together.
• Garnish with finely chopped chives and enjoy! It tastes good warm and cold.

Notes

• The best potatoes for a potato salad are waxy potatoes or all-purpose potatoes (white, red, fingerling, Yukon Gold). Do not use starchy/mealy potatoes, such as Russets, for this salad.
• The potatoes should be uniformly sized – they will cook evenly.
• Use neutral-tasting vegetable oil such as canola oil or sunflower oil, not olive oil.
• If you don’t have a good-quality beef broth, it’s better to use chicken broth.
• Tarragon mustard is traditionally used in this recipe and can be found in every grocery store in Austria. It tastes more mild and herby than Dijon mustard. You can use Dijon mustard instead but the salad will taste a little bit different.
• Sugar is necessary to balance the sourness from the vinegar and mustard.
• You can add some caraway seed to the potatoes while they’re cooking.
• Calories = 1 serving (1/6 of the recipe). This is only an estimate!

Course Salad, Side Dish

Cuisine austrian, German

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