Potato Salad Vienna

[Armonia Bunda]

Thissimple yet creamy, flavorful, tasty, and hearty Austrian potato salad is simple, quick, and easy to make. It is a potato salad made with vinegar and oil (i.e. without mayo) that plays all the bits: It is a vegan (vegetarian) potato salad, a classic potato salad, a warm potato salad, a Viennese potato salad (ergo a Kartoffelsalat as we call it in German, or Erdpfelsalat as it is mostly called in Austria), a healthy potato salad and the best potato salad in terms of taste. This Austrian potato salad is further perfect for any occasion. Definitely a potato salad jackpot.

You can find some more recipes from Austria on my blog that are guaranteed to be cruelty-free, such as potato dumplings with red cabbage, kale stew with potatoes (yes, we love potatoes) but also Krautfleckerl (Austrian noodles with cabbage), Liptauer (a savory spread), apple cinnamon rolls or Kaiserschmarrn. And if you love potatoes as much as I do, please be sure to also give these vegan scalloped potatoes a try.

In addition to these ingredients, it is the broth that is responsible for the good taste. Unfortunately, this is usually beef broth. But nobody needs a dead cow for a tasty potato salad, vegetable broth does the same and easily transforms it into a vegan potato salad. It still tastes very authentic. As a Viennese who has eaten tons of Austrian potato salad, I dare to say so.

For potato salad, please use waxy potatoes, bring them to a boil, and let them cook for about 20 minutes. After you have briefly quenched them with cold water, you can peel them and cut them into slices.

The Viennese potato salad is something that reminds me of my short trip to Vienna years ago. Apart from the delicious donuts, it was my favourite dish, actually an addition to the main course. This is a completely different version of potato salad than those which can be found in the Czech Republic. However, I can assure you that its taste is worth trying.

Hi! my name is Sara and I want to introduce you to a wonderful world of my favorite vegan and vegetarian recipes!

I fell in love with plant-based cooking and I would like to spread this love and show you how easy it is to create a fantastic revolutionary dish using plants only!

Veggies don't have to be boring anymore!

Take your potato salad to new heights with this easy and delicious Austrian Potato Salad (Erdpfelsalat). This vinegar based side features a bit of crunch and color from red onion and some added tanginess from mustard. Serve it with schnitzel or any other protein you like!

Many cultures have their own versions of potato salad. It's a ubiquitous side dish throughout many parts of the world. The name erdpfelsalat is derived from the old German word for potatoes, which is erdapfel meaning earth or ground apples. The literal translation is "earth-apple salad."

Drain the potatoes and set aside to cool slightly. Once they are just cool enough to handle but still warm, peel them and cut them into -inch thick slices. Transfer the sliced potatoes to a large mixing bowl.

Hey! I'm Victoria! I have been writing and sharing recipes on Mission Food Adventure since 2009. I studied culinary arts at Johnson & Wales University, am an avid traveler and cookbook collector, and a huge Disney fan. I've also worked at the Food Network and have a background in film and television. I love exploring the world, and recreating my favorite dishes in my own kitchen. Join me on my global culinary journey!

Last week I was in Vienna for the first time, on a business trip for a day. We went to a rather tacky restaurant that played Austrian waltz music but served decent food. I decided to order the most Austrian thing I could find on the menu: Wienerschnitzel mit Erdpfelsalat. Erdpfelsalat is the Austrian word for what is more widely known as Kartoffelsalat. I was expecting potatoes in mayonnaise, but it turned out that in Austria (and also in southern Germany, it appears), potato salad is not made with mayonnaise but with oil, vinegar and beef stock. It was absolutely delicious and I immediately decided to replicate this at home. The next day we got a very similar potato salad (as well as mini Wiener schnitzels) for lunch during a business meeting, so I figured that this is truly the local style of making potato salad.

Back home I googled and compared a few recipes in German (and some even in Weanarisch, the dialect from Vienna that I could only understand by reading it out loud) and managed to replicate the Wiener Erdpfelsalat that I tasted in Vienna very closely. The warm potatoes are mixed with warm beef stock and a dressing, and allowed to marinate for half an hour. They are then served while still lukewarm. The starch from the potatoes thickens the sauce and though it is hard to recognize there is beef stock in there, it provides great depth of flavor. Besides beef stock another unusual ingredient is sugar. It is optional according to the recipes I found, but both versions I tried in Vienna included sugar.

When cooking the potatoes sous-vide like I did, peel them and slice them thinly. Vacuum seal and cook for 45 minutes at 85C/185F. I explained the traditional preparation without sous-vide above.

Two years ago I organised an evening tasting 12 different wines with 12 different cheeses. Pairing wine and cheese is not as easy as serving a glass of port with everything, as for most cheeses there are much better pairings. Soon after there was a repeat performance with some differences.

The word erdpfel is similar to the Dutch word aardappel. To me it seems strange that 2 hours from here it is called kartoffel in Germany, and then a bit further it is erdpfel.

I seem to have a knack for bluffing myself through reading languages that are similar to those that I already know ?

When I was in Munich, I had lunch at the Hofbrauhaus. I really enjoyed the wienerschnitzel but absolutely loved the potato salad that came with it. I always wondered what made the salad so yellow. In fact, I initially thought it was scrambled eggs as the plate was coming my way. Thanks for the recipe. I will have to try it.

Austrian Potato Salad has deep roots in the rich culinary traditions of Austria. While recipes can vary across regions, the essence of Erdpfelsalat lies in its simplicity and the use of fresh, high-quality ingredients. Potatoes, being a staple in Austrian cuisine, take center stage in this dish.

Austrian Potato Salad tends to be lighter, often featuring a dressing with a delightful kick of vinegar and mustard. The use of these tangy ingredients gives the salad a refreshing and slightly zesty flavor. On the other hand, German Potato Salad often leans towards a creamier consistency, sometimes even incorporating bacon for that extra savory touch.

Onion Love: For chopping onions, I think it is best to use a food processor. Not only does it save time, but it seems to save a few shed tears too. At least for me. The onion adds a nice crunch, color, and a hint of sharpness to the salad.

Chill Time: Let the salad chill in the refrigerator for at least an hour. This not only allows the flavors to mingle but also makes it a refreshing treat, especially on a warm day. You can also cover it and refrigerate it overnight.

The beauty of Erdpfelsalat lies in its versatility. Feel free to get creative with your version of Austrian Potato Salad. Add crispy bacon bits, toss in some chopped pickles for a tangy twist, or experiment with different types of mustard to tailor the flavor to your liking. Cooking is an art, and this salad is your canvas.

The potatoes should be easy to peel by hand once they're boiled. I like to do this under the sink faucet with a low stream of cool water. Simply use a vegetable peeler if any skin or blemishes on the potato are tought to remove.

Estragon mustard (Austrian tarragon mustard) is available on Amazon! But a tip from one of my foodie friends, just mix a little tarragon into Dijon as a substitute. You can also just simply use brown mustard.

Rachelle is the founder of TheTravelBite.com and was named one of USA Today's 10Best Food and Travel Bloggers. She believes the best way to learn about a destination is through its flavors and collects recipes from her trips to recreate them here on The Travel Bite. In her spare time she enjoys running and yoga to balance out her food obsession.

Peel one potato, cut it into slices and add to the sauce, stir with a wooden spoon. Repeat for the remaining potatoes, adding them to the sauce and stirring after every added potato. The salad will look soupy at first, but it will thicken.

Now leave the salad for 30 minutes to rest and stir it every 10 minutes with a wooden spoon. After this time the potatoes should absorb some of the sauce and the remaining sauce should thicken.

This authentic German potato salad recipe is what you will find served in restaurants throughout the country and is made with broth, vinegar, oil, and a dash of mustard of sugar. This remains my favorite potato salad and is made just the way my Mutti and Oma always made it.

2) Beef broth. There is no substitute, it must be beef broth. And it must be very strong beef broth. And it must be hot when you pour it over the potatoes so they soak it up. Make sure you let the potatoes sit for at least a full hour after you pour the broth over.

7) The longer the potato salad sits, the better it will taste. I recommend making it the day before and letting it sit in the fridge until the next day. Let it sit at room temperature for at least 30 minutes before serving.

Pour the onion/broth mixture over the potatoes, cover with plastic wrap or a large plate and let sit at room temperature for at least one hour. Then pour the oil over the potatoes and carefully stir to combine. Add salt and pepper to taste.

Omg, this is exactly the kartoffelsalat I grew up with. My Mom never shared any recipes, so I was very happy to find this recipe. I found that using Rice vinegar eliminates the use of Essig Ezzenz. I too grew up in Swabia, Heilbronn to be exact and sure miss the Pretzels, Kartoffelsalat mit Fleischkaese, etc, etc. Vielen Dank for all your wonderful recipes.

3a8082e126