Salads
Erdäpfelsalat (Austrian Potato Salad)
Ingredients
- - 800 g (1.75 lb) waxy potatoes
- - 1 small onion, very finely diced
- - 200 ml (3/4 cup) hot vegetable or beef stock
- - 2 tbsp white wine vinegar
- - 1 tbsp mild mustard
- - 3 tbsp vegetable oil
- - 1 tsp salt
- - 1/2 tsp ground black pepper
- - 1 tsp sugar
- - 2 tbsp chopped fresh chives
Method
- Boil the potatoes whole in their skins until just tender, about 20 minutes. Drain and let cool just enough to handle.
- Peel the warm potatoes and slice into thin rounds directly into a large bowl.
- In a separate bowl, whisk together the hot stock, vinegar, mustard, sugar, salt and pepper.
- Pour the warm dressing over the sliced potatoes while they are still warm, along with the diced onion, and toss gently to combine — the potatoes will absorb the dressing best while hot.
- Drizzle over the oil and toss again. Let sit for 15-20 minutes at room temperature before serving, garnished with chives.
Introduction: Erdäpfelsalat is the classic Austrian potato salad, traditionally dressed while the potatoes are still warm with a tangy broth-and-vinegar dressing rather than mayonnaise.
Cultural Background: Erdäpfelsalat is the classic Austrian potato salad, traditionally dressed while the potatoes are still warm with a tangy broth-and-vinegar dressing rather than mayonnaise. It is the essential accompaniment to Wiener Schnitzel across Austrian homes and restaurants alike.
Tips: Dressing the potatoes while still warm is essential — they absorb far more flavour than cold potatoes. Use a waxy potato variety so the slices hold their shape rather than falling apart.
Variations: Add crisp bacon lardons for a heartier version, Speckerdäpfelsalat. Stir in a spoonful of sour cream for a creamier finish.
Vegetarian/Vegan: Use vegetable stock in place of beef stock for a fully vegetarian and vegan-adaptable version.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: Not applicable — traditionally served warm to room temperature rather than reheated after chilling.
Nutrition: Approx. per serving: 210 kcal, 4g protein, 30g carbohydrate, 9g fat
FAQs:
Q: Why dress the potatoes while warm? A: Warm potatoes absorb dressing much more readily than cold ones, giving a more flavourful salad throughout. Q: What is this salad usually served with? A: It’s the classic side for Wiener Schnitzel, though it also pairs well with roast meats and sausages.
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