Potato Salad Austrian

[Antionette Eastin]

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.

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.

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!

Austrian cooks add flavor and creaminess to their potato salad without mayonnaise by cooking the potatoes in chicken stock, then using the starchy cooking liquid as the base for the dressing. That means you can skip the mayonnaise. Cornichon brine, red wine vinegar and Dijon mustard provide sharp notes; celery and fresh dill add crunch and bright flavor. Many recipes call for waxy potatoes, but we chose Yukon Golds for their rich flavor and creamy texture. If your potatoes are quite large, quarter them instead of halving before slicing.

I am not an avid cook, but I am trying. I wanted to try a different potato salad and this recipe turned out great! So much flavor, I wish I would have made a larger batch. I substituted fennel seeds for caraway seeds, because that is what I had on hand. I simmered them with the onions and broth for just a few minutes. Seemed to really release the flavor. I also was a little heavy handed on the pepper and vinegar.

Despite the recipe sounding as if this salad would be packed full of flavor, the final result was incredibly bland. There was still quite a bit of liquid remaining in the cooked potatoes after 10 min that wasn't absorbed (step 2 in recipe). Against my better judgement, I didn't drain this off before adding the mustard dressing and this may have diluted the final flavor. To rectify, I made an additional batch of the mustard dressing (which tastes great, btw) and added to the salad. I highly recommend 1) reducing the amount of cooking liquid 2) simmering the caraway seed/onion mixture to reduce, or 3) doubling the mustard dressing.

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Austrian potato salad (Erdpfelsalat) 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.

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.

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.

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.

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