Austrian-style potato salad (Kartoffelsalat)

Austrian-style potato salad is lighter than American potato salad since it’s made without mayo. It has a vinegar base and is flavoured with red onions, beef broth, and mustard. This potato salad is a traditional side dish for Schnitzel.

This potato salad brings a lot of memories. I remember eating it every time I went to Wiener Prater (Vienna’s landmark amusement park) as a child. It is a must see in Vienna!

WHICH POTATOES FOR AUSTRIAN-STYLE POTATO SALAD?

As for the potatoes, I use new potatoes in this salad. I recommend avoiding using large ones as they will often break into pieces when sliced. New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

So lets make some delicious Austrian-style potato salad.

Ingredients for Austrian-style potato salad:

• 0.5kg of potatoes
• 3 tbsp of apple cider vinegar
• 200ml of beef broth
• 4 tbsp of oil
• 1 red onion (finely chopped)
• 1 tbsp of mustard
• salt/pepper/sugar to taste
• chive for garnish

Method:

1. Rinse the new potatoes to remove any dirt and cook whole. To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain.
2. When potatoes are cool enough to handle but still warm, peel (with new potatoes this is optional) and cut them into thin slices (not thicker than 3mm). Set aside in a big bowl.
3. Heat butter in a pan over medium heat, add finely diced red onion and cook until translucent, 3-4 minutes.
4. Next, deglaze onion with the vinegar and add beef broth.
5. Bring the liquid to a boil and let it cook over low medium heat for about 2 minutes.
6. Next step will be to mix the potatoes with vinegar-broth, add mustard, give it a little stir, then add oil and mix carefully.
7. Then cover the bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
8. Potato salad is consumed either warm (after the 30 minutes resting time) or chilled (for longer resting times).
9. Before serving, give the salad a stir, taste it, add a little salt and pepper if necessary and sprinkle with chopped chive.

If you want to see our other salad option here are our selection. We strongly recommend our chorizo pasta salad and our very summer vibe salad – watermelon salad with feta cheese.

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