Warm Austrian Potato Salad

This delicious Warm Austrian Potato Salad is a great side dish to serve with roasts, BBQ, or grilled meat along with some lambs lettuce, or rocket leaves. It is definitely the perfect and most popular companion of the Authentic Wiener Schnitzel. This delicious warm salad has a tangy and refreshing flavor thanks to mustard, vinegar, and chicken stock. Additionally, it is much healthier than the American version as it doesn't contain any mayo.

Jump to:

• Why This Recipe Works?
• Ingredients and Substitutes
• Step-by-step Instructions
• Related Recipes
• Top Tip From the Chef
• Austrian Potato Salad

The Austrian Potato Salad is creamy but loose, with chunks of potato that keep their shape but are also very tender. This tangy potato salad should be served within a few hours of preparation and it is best when served warm or at room temperature. The leftovers will keep fresh in the fridge for up to 3 days.

Why This Recipe Works?

• It is a very easy recipe to follow with step-by-step pictures and instructions.

• This warm salad has no mayo in its dressing which makes it a healthier option.

• It is tangy and refreshing, a perfect accompaniment to grilled fish or meat dishes as well as to Schnitzel.

Ingredients and Substitutes

• Potatoes - Waxed potatoes such as Charlotte, Maris Piper or Jersey Royals are best for this warm salad as they keep their shape and firm texture when they are cooked.

• Red Onions - You can substitute it with shallots.

• Chicken or beef stock - The best option is to use homemade stock. You can make your own at home (here are some recipes Easy Chicken Stock (Bone Broth) and Homemade Beef Stock ) or buy a good quality one from shops.

• Apple cider vinegar - It adds a sharp&tangy flavour to the salad. You can substitute it with white wine vinegar, lemon juice or rice vinegar.

• Dijon Mustard - You can substitute it with yellow mustard. Dijon mustard tastes tangier and a little spicier than yellow mustard so you might need to add a bit of extra vinegar to balance the tanginess.

• Vegetable oil - Use fresh vegetable oil that doesn’t have any off-flavors. Substitute it with sunflower or rapeseed oil.

• Sugar - It helps to balance the acidity of the dressing. Adjust the amount to your taste&preference.

Step-by-step Instructions

It is very easy to make this creamy Austrian Potato Salad. To achieve the best results, you need to follow a few simple steps:

• Cooking the potatoes - Peel and cut the potatoes in 2 cm- 3 cm cubes or slice them 1.5 cm - 2 cm thickness if you like. Place them in a pan with cold water over medium heat and bring to boil. Lower the heat and gently simmer until the potatoes are cooked.

• Preparing the sauce- In a small saucepan, combine the stock, vinegar, mustard, salt, sugar, pepper and vegetable oil. Gently warm the sauce on low heat until the sugar resolves, remove from the heat and add the red onions. The warm sauce helps the red onions get slightly softened but still crunchy.

• Combine the potatoes with the sauce - Add the sauce to the potatoes and gently stir to combine all the ingredients until the starch from the potatoes starts to thicken the sauce. Check the seasoning and add more salt or vinegar if needed. Garnish with chopped chives and serve warm or room temperature to maintain the creamy texture of the sauce.

Related Recipes

For more delicious salad recipes why not try:

• Piyaz (Turkish Bean Salad)

• Rocket Salad with Parmesan

• Tabbouleh Recipe Lebanese Tabouli Salad

• Summer Chickpea Salad

• Tomato and Walnut Salad (Gavurdagi Salatasi)

• Greek Cucumber Salad

• Turkish Shepherd Salad (Coban Salatasi)

Top Tip From the Chef

Start cooking the potatoes with cold water, bring the pan to a boil and lower the heat. Let the potatoes gently simmer, do not let them boil!

I hope you enjoy the process of making this tangy Austrian Style Potato Salad as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun!

FOOD SAFETY

• Cook to a minimum temperature of 165 °F (74 °C)
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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