Austrian style potato salad is the perfect companion of the Authentic Wiener Schnitzel. It is also great when served with roasts, BBQ or grilled meat along with some lambs lettuce. This delicious salad has a tangy and refreshing flavour thanks to mustard, vinegar and chicken stock. Additionally, it is much healthier than the American version as it doesn’t contain any mayo.
The Austrian Style 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 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.
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How to Make Austrian Style Potato Salad?
It is very easy to make this creamy Austrian Style Potato Salad. To achieve the best results, you need to follow few simple steps:
- Cooking the 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. 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. 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.
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!
Austrian Style Potato Salad
Ingredients
- 750 g Waxy potato such as Charlotte, Maris Piper or Jersey Royals
- 150 ml chicken stock or beef stock
- 50 ml apple cider vinegar
- 1 ½ tbsp Dijon mustard
- 2 tsp salt
- 2 tsp sugar
- ½ tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 1 medium red onion (diced)
- chopped chives (to garnish)
Instructions
- Peel and cut the potatoes in 2 cm- 3 cm cubes or slice them with 1.5 cm – 2 cm thickness if you prefer.
- Place the cubed or sliced potatoes in a pan with cold water over medium heat and bring to boil.
- Lower the heat and gently simmer until the potatoes are cooked.
- While the potatoes are cooking, start 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.
- When the potatoes are cooked, drain the water and place the potatoes in a large bowl.
- 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.
Did you make this recipe?
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Yummy