AUSTRIAN POTATO SALAD (ERDÄPFELSALAT) – VIENNA, AUSTRIA

This delicious Austrian potato salad is the traditional accompaniment to wiener schnitzel, one of the principal delicacies of Austria.

It is light, cool and when combined with schnitzel and lingonberry sauce, it is absolutely DEVINE! This simple dish uses basic, common ingredients and is quick and easy to prepare. In addition to schnitzel, it is also perfect for summer barbecues and picnics.

potato salad

When Ben and I tried our first schnitzels in the heart of Vienna, we were taken aback by the potato salad, as for some reason we assumed it would be hot! We were thinking of common meat accompaniments, for example, boiled potatoes and chips and were expecting something similar.

Clearly we were uncultured swines who had no knowledge of authentic Austrian cuisine, and for that, we apologise!

potato salad on table
ingredients

Traditional Austrian potato salad differs from typical American potato salad in that it is much lighter due to the absence of mayonnaise. Instead, it has an apple cider vinegar base with the added flavours of Dijon mustard, garlic, and onions.

It is important to use the right kind of potato in this salad, otherwise, they could quickly crumble and won’t be the right consistency.

For this recipe, I would recommend small to medium-sized waxy potatoes. Doing this allows you to achieve perfect slices without as many crumblies!

potato salad close up

I hope you enjoy this fresh Austrian potato salad! Let us know if you make any additions or substitutions!

For another light Austrian salad, why not try my Refreshing Sour Cream and Cucumber Salad?

Mahlzeit!

-ARIA

AuthorariaesmeraldaDifficultyBeginner

Austrian potato salad

Yields6 Servings
Prep Time15 minsTotal Time15 mins

 1 kg small potatoes
 1 onion
 1 tsp Dijon mustard
 0.30 l vegetable stock
 1 tsp salt
 pepper to taste
 50 ml white wine vinegar (or any other vinegar with 7% acidity)
 50 ml sunflower oil
 0.50 tsp sugar

1

Boil the potatoes until they are done but still firm

2

Let the potatoes cool and then peel them

3

Peel and cut the onion into very small cubes

4

In a bowl, mix together the rest of the ingredients for the dressing

5

Take the cooled potatoes and slice them into slices of about 1/2 - 1cm

6

Using a big bowl, add the potatoes and dressing and mix well, but be careful not to crumble the potatoes

7

Keep chilled and serve as soon as possible

Ingredients

 1 kg small potatoes
 1 onion
 1 tsp Dijon mustard
 0.30 l vegetable stock
 1 tsp salt
 pepper to taste
 50 ml white wine vinegar (or any other vinegar with 7% acidity)
 50 ml sunflower oil
 0.50 tsp sugar

Directions

1

Boil the potatoes until they are done but still firm

2

Let the potatoes cool and then peel them

3

Peel and cut the onion into very small cubes

4

In a bowl, mix together the rest of the ingredients for the dressing

5

Take the cooled potatoes and slice them into slices of about 1/2 - 1cm

6

Using a big bowl, add the potatoes and dressing and mix well, but be careful not to crumble the potatoes

7

Keep chilled and serve as soon as possible

AUSTRIAN POTATO SALAD (ERDÄPFELSALAT) – VIENNA, AUSTRIA
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