Erdäpfelsalat (Austrian Potato Salad)
The Quirky Foodster Team
Ingredients
- Waxy potatoes — 800 g (1.75 lb)
- Small onion, very finely diced — 1
- Hot vegetable or beef stock — 200 ml (3/4 cup)
- White wine vinegar — 2 tbsp
- Mild mustard — 1 tbsp
- Vegetable oil — 3 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Sugar — 1 tsp
- Chopped fresh chives — 2 tbsp
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.
- Waxy potatoes — 800 g (1.75 lb)
- Small onion, very finely diced — 1
- Hot vegetable or beef stock — 200 ml (3/4 cup)
- White wine vinegar — 2 tbsp
- Mild mustard — 1 tbsp
- Vegetable oil — 3 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Sugar — 1 tsp
- Chopped fresh chives — 2 tbsp
Please log in to leave a comment.