Austrian potato salad (Erdäpfelsalat) is a combination of potato slices with onion and mustard sauce made on broth and vinegar. This simple salad is a fantastic addition to pork chops and mince meat. It can be served both hot and cold, and it tastes equally good either way.
I start preparing the salad by peeling and cooking the potatoes. I cook the potatoes whole, and when they are soft, I cut them into slices. The potatoes should be soft after cooking, but their center should not be mushy, because you do not want to get mashed potatoes here. While my potatoes are cooking, I reduce the chicken broth, then combine it with mustard, vinegar and sugar. Broth reduction is not mandatory, for example, you can add 200 ml of stock straight away instead of evaporating 1/3 of 300 ml. The reduced broth has a more intense flavour and thicker consistency, which is why I think it is worth making such a reduction. I pour the hot broth over the boiled and sliced potatoes, add red onion and set it aside for several minutes, stirring from time to time. This time will allow the starch from the potatoes to combine with the broth, resulting in a thick sauce that will coat the potatoes nicely.
At the very end, I add chives, oil, pepper and a pinch of salt to the potatoes covered with the broth. I usually serve the salad immediately after preparation, while it is still warm. Go ahead and eat the salad by itself, but served for dinner as an addition to meat is simply sensational. I encourage you to check the recipe for Austrian potato salad below and I wish you a tasty meal.
Ingredients for Austrian potato salad.
- 600 g potatoes
- 3/4 teaspoon of salt
- 1,2 l water
- 300 ml chicken or beef broth
- 1 tablespoon of Dijon mustard
- 50 g red onion
- 30 ml sunflower oil
- a small bunch of chives
- 1 tablespoon of crystal sugar
- 20 ml vinegar (I used apple cider vinegar)
- 1/4 teaspoon of ground pepper
- a pinch of salt to taste
How to make Austrian potato salad.
Pour the broth into a pot, bring it to a boil, reduce the heat to low and cook until 1/3 of the liquid evaporates. Next, add mustard, vinegar and crystal sugar to the hot broth. Mix.
Put the peeled potatoes in a pot, add salt and water and bring it to a boil. When the potatoes in the pot start boiling, reduce the heat to low and cook for 20-25 minutes. Next, drain the water from the potatoes and, while they are still warm, cut them into quite thick slices. Put the potato slices in a bowl, pour the hot broth with vinegar, mustard and sugar over them, and mix. Add the onion cut into small cubes and set it aside for 30 minutes – stir the potatoes about three times during this time. At the very end, add oil, finely chopped chives, pepper and a pinch of salt.
Good to know when making Austrian potato salad.
The potatoes should not cook for too long, because you do not want to get mashed potatoes. After cooking, let them cool down for a while, then cut them into slices while they are still hot. This will allow the starch to combine with the hot broth to form a slightly thick sauce that will coat the potatoes.
New potatoes do not need to be peeled before cooking, just wash them well. On the other hand, older potatoes can be boiled in their skins and remove it only after cooking. As the potatoes should be hot when combined with the broth, I cook them already by peeling them first, because it is harder for me to remove the skin from hot potatoes.
The best for this salad will be floury potatoes, those that contain a large amount of starch.
Potato slices in the broth will always fall apart a bit, mainly because you mix them several times. But don’t worry, because that’s how it should be.
Do you like salads with potatoes? If so, try our recipe for Potato salad with bacon and peas.