Austrian Potato Salad (Erdäpfelsalat)

Erdäpfelsalat is a deliciously warm Austrian Potato Salad consisting of potatoes, chicken stock, vinegar, onions, and mustard. It is definitely the most popular companion of the Authentic Wiener Schnitzel but also is a great side dish to serve with roasts, BBQ, or grilled meat along with some lambs lettuce, or rocket leaves.

This authentic Erdäpfelsalat recipe is much lighter and healthier than the American version as it doesn't contain any mayo, just like Patates Salatasi - Turkish Potato Salad (No Mayo).

Jump to:

• Why This Recipe Works?
• Ingredients You'll Need
• Step-by-Step Instructions
• Recipe Tips From the Chef
• Serving Suggestions
• Recipe FAQs
• Related Recipes
• Austrian Potato Salad - Erdäpfelsalat

This delicious warm Austrian Potato Salad has a tangy and refreshing flavor thanks to mustard, vinegar, and chicken stock. It is creamy but loose, with chunks of potato that keep their shape but are also very tender. 

The best way to serve this tangy potato salad is to serve it 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?

• Austrian Potato Salad - Erdäpfelsalat 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 such as Turkish Grilled Lamb Kofta - Izgara Kofte, Adana Kebap (Adana Kofte), and Lamb Shish Kebab.

• This no-mayo potato salad is full of flavor thanks to ingredients like mustard, fresh chives, red onion, vinegar, and chicken stock.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• 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 them 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 and tangy flavor 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 and preference.

Step-by-Step Instructions

Cook the Potatoes

Peel and cut the potatoes into 2 cm - 3 cm (1") cubes or slice them 1.5 cm - 2 cm (1.8") thickness if you like.

Place them in a pan with cold water over medium heat and bring them to a boil. Lower the heat and gently simmer until the potatoes are cooked.

Prepare the Dressing

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 and Serve

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.

Recipe Tips From the Chef

• Cut the potatoes uniformly sized to ensure that they cook evenly.

• 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!

• Add the dressing to the potatoes while they are still hot and losing moisture through steam.

Serving Suggestions

This delicious warm salad has a tangy and refreshing flavor and pairs perfectly with most meat, chicken, or fish dishes.

Why not try it with Izmir Kofte (Smyrna Meatballs), Cheesy Baked Shrimp (Karides Guvec), Mince Beef Pie, BBQ Garlic Butter Prawns, Tavuk Sote - Turkish Chicken Sauté, Jamaican-Style Pepper Steak, or Aubergine Meatball Wraps(Islim Kebabi)?

Recipe FAQs

Related Recipes

For more delicious salad recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this warm, tangy, and healthy no mayo Austrian Potato Salad - Erdäpfelsalat as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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