Quirky Foodster
  1. Back

Salads

Liechtenstein Potato Salad (Kartoffelsalat)

★ ★ ★ ★ ★ (0)
15 min
Prep
25 min
Cook

Ingredients

  • 1 kg (2.2 lb) waxy potatoes
  • 1 small onion, very finely chopped
  • 150 ml (2/3 cup) warm beef or vegetable stock
  • 3 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp neutral vegetable oil
  • Salt and pepper, to taste
  • Chopped chives, to garnish

Method

  1. Boil the potatoes whole, unpeeled, in salted water for 20-25 minutes until just tender.
  2. Drain, and while still warm, peel and slice into rounds about 5 mm (1/4 inch) thick.
  3. Whisk together the warm stock, vinegar and mustard in a bowl, then slowly whisk in the oil to combine.
  4. Pour the warm dressing over the sliced potatoes while they are still warm, along with the finely chopped onion.
  5. Toss gently to coat, taking care not to break up the potato slices.
  6. Season with salt and pepper, and let stand at room temperature for at least 20 minutes for the flavours to absorb.
  7. Scatter with chopped chives before serving, warm or at room temperature.

Introduction: A warm, vinegar-dressed potato salad rather than a mayonnaise-based one, this style of Kartoffelsalat reflects the broader Alemannic Alpine preference for a light, tangy dressing that lets the potatoes' flavour lead.

Cultural Background: A warm, vinegar-dressed potato salad rather than a mayonnaise-based one, this style of Kartoffelsalat reflects the broader Alemannic Alpine preference for a light, tangy dressing that lets the potatoes' flavour lead. In Liechtenstein it is a fixture alongside Landjäger, Speck platters and grilled sausages at village festivals.

Tips: Dressing the potatoes while still warm helps them absorb far more flavour than if cooled first. Waxy potato varieties hold their shape better than floury ones, which can turn mushy.

Variations: Add crisp bacon lardons for a heartier, non-vegetarian version served warm. A splash of pickle brine can replace some of the vinegar for extra tang.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Best served warm or at room temperature; if refrigerated, bring back to room temperature before serving rather than microwaving.

FAQs:

Q: Why use stock instead of mayonnaise?

A: This lighter, vinegar-based style is the traditional regional preference and keeps well at outdoor gatherings.

Q: Can I make it ahead?

A: Yes, it develops more flavour after a few hours in the fridge, though it's traditionally served the same day.

© Arscale 2026