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Ingredients

Adjust Servings:
600 g potatoes
200 ml broth
½ medium onion
3 tbsp apple cider vinegar, 5%
6-8 tbsp vegetable oil
½ tsp mustard
Salt
Freshly ground pepper
1 Pinch of sugar
Wiener Erdäpfelsalat – Viennese Potato Salad

Wiener Erdäpfelsalat – Viennese Potato Salad

Features:
  • Dairy-free
  • Gluten Free
Cuisine:
  • 90
  • Serves 4
  • Medium

Ingredients

  • 600 g potatoes

  • 200 ml broth

  • ½ medium onion

  • 3 tbsp apple cider vinegar, 5%

  • 6-8 tbsp vegetable oil

  • ½ tsp mustard

  • Salt

  • Freshly ground pepper

  • 1 Pinch of sugar

Directions

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Though the potato salad is extremely popular in Europe, especially in Germany, Austria and the Czech Republic, in each country it is prepared differently. In Germans call it Kartoffelsalad and usually dress it with mayonnaise. The Czechs like to add other kinds of boiled vegetables. In Austria, Erdäpfelsalat is a traditional side dish for the Wiener schnitzel. I suggest you learn how to cook classical Viennese Potato Salad.

The most important things for the salad are as follows:

  1. Potatoes should be rather waxy than floury.
  2. Both white and red onions may be used, but the latter makes the salad look more appealing.
  3. Beef broth is traditionally used though you may use vegetable one as well. If broth replaced with water, the taste of the salad will be less rich.
  4. Since vegetable oil should have a neutral taste, sunflower seed oil is usually used. Pumpkin seed oil may also work well.
  5. The secret of the creamy-like sauce is tossing the salad while it’s still warm.

The Austrians usually add corn salad to the prepared potato salad. Chicory and dandelion leaves may also be added.

Thinly sliced cucumbers and radishes are added to the salad in summer, fried bacon strips – in winter, but those versions are not that classical 🙂

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Steps

1
Done

Boil the potatoes in jackets until soft.

2
Done

Cool and peel. Cut into semi or quarter circles and add to a bowl.

3
Done

Peel the onion and dice finely.

4
Done

Prepare the dressing. In a bowl, mix together oil, vinegar, mustard and sugar. Warm the broth until hot.

5
Done

Cover the potatoes with the broth, add the dressing, diced onion, salt and pepper. Mix everything carefully until the sauce becomes creamy-like. Let stand to marinate at least for 1 hour.

How to serve:

Serve cold as a side dish to schnitzels and fried fish.

 

How to keep:
Can be kept refrigerated for 1-2 days. Can be prepared in advance.

 

 

 

 

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Mixed Tomato Salad
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Mixed Tomato Salad