Viennese-Style
Austrian Potato Salad (Erdäpfelsalat)
Equipment
- Large Pot
- Colander
- Small Saucepan
- Large Mixing Bowl
- Rubber Spatula
- Sharp Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Lb Yukon Gold Potatoes Or Other Yellow Waxy Potatoes
- ¾ C Chicken Broth Use Beef or Vegetable Broth in a pinch
- ¼ Small Red Onion Finely Diced
- 3 Tbsp White Wine Vinegar
- 1 Tbsp Chopped Chives Or Flat-Leaf Parsley (Optional)
- 1 Tsp Dijon Or German Mustard
- 1 Tsp Sugar
- 4 Tbsp Neutral Oil Sunflower or Vegetable
- ½ Tsp Kosher Salt Plus More For Cooking Water
- Fresh Black Pepper To Taste
Instructions
- Place the whole, unpeeled potatoes in a large pot and cover with cold water by about 1 inch.2 Lb Yukon Gold Potatoes
- Salt the water generously using about 1 tablespoon of kosher salt per quart of water.½ Tsp Kosher Salt
- Bring to a gentle boil, then reduce to a simmer and cook until the potatoes are just fork tender. Roughly 18 minutes for small potatoes, 20 minutes for medium, and 25 minutes for large.
- Drain immediately and let the potatoes cool just enough to handle.
- While the potatoes cool, in a small saucepan, combine the broth, vinegar, mustard, sugar, salt, and black pepper. Heat until steaming but not boiling.¾ C Chicken Broth, 3 Tbsp White Wine Vinegar, 1 Tsp Dijon Or German Mustard, 1 Tsp Sugar, Fresh Black Pepper
- Peel the potatoes while still warm (the back of a paring knife works surprisingly well here). Halve them lengthwise and then slice them widthwise into ¼- to ⅜-inch half-rounds.
- Remove the saucepan from the heat and whisk in the oil until combined.4 Tbsp Neutral Oil
- Place the warm potato slices and red onion into a large mixing bowl.¼ Small Red Onion
- Pour the warm dressing evenly over the potatoes.
- Gently fold with a rubber spatula until every slice is coated.
- Let the salad rest on the counter for 30 to 60 minutes so the potatoes absorb the dressing. Fold again every 15 minutes. Note: it is important to let the salad stay warm while resting. The dressing absorbs better when warm.
- Fold in the (optional) chopped chives or parsley.1 Tbsp Chopped Chives Or Flat-Leaf Parsley
- Taste and adjust with additional vinegar, salt and pepper.
- Serve warm, at room temperature, or chilled. Refrigerate leftovers.
Notes
Avoid Russet potatoes, which become too mealy for this recipe.
Warm potatoes absorb the dressing much better than cold potatoes.
The broth is essential for authentic Austrian flavor.
Chives or parsley should be used sparingly.
Authentic Austrian Potato Salad (Erdäpfelsalat)
If you’ve only ever had creamy American potato salad, you’re in for a delicious surprise. Authentic Austrian Potato Salad, known as Erdäpfelsalat, takes a completely different approach. There’s no mayonnaise hiding the flavor of the potatoes. Instead, warm slices of potato soak up a light vinaigrette made with broth, vinegar, mustard, and oil. The result is glossy, tangy, and surprisingly rich despite using just a handful of simple ingredients.
This classic side dish has been served throughout Austria for generations and remains a staple on family tables and in traditional restaurants. It’s especially popular alongside Wiener Schnitzel, grilled sausages, fried chicken, and other hearty meals. The bright acidity cuts through rich foods beautifully, making every bite feel balanced instead of heavy.
One of my favorite things about this recipe is how it proves that simple ingredients can create incredible flavor. Nothing here is complicated. Every ingredient serves a purpose, and together they create a potato salad that’s elegant, comforting, and unmistakably Austrian.
Why This Austrian Potato Salad Works
The secret isn’t a special ingredient—it’s technique.
Instead of cooling the potatoes before dressing them, they’re peeled and sliced after boiling, while still warm. Warm potatoes act like tiny sponges, absorbing the savory broth vinaigrette into every slice instead of leaving it pooled in the bottom of the bowl. As the salad rests, the dressing almost seems to disappear, leaving behind potatoes that are silky, glossy, and packed with flavor.
The broth adds savory depth without making the salad heavy. White wine vinegar brings brightness, while just a touch of Dijon or German mustard ties everything together. A teaspoon of sugar softens the acidity without making the dressing sweet.
Choosing the right potato matters just as much. Austrian cooks traditionally use waxy potatoes because they hold their shape while soaking up the dressing. In the United States, Yukon Gold potatoes are the closest widely available substitute. Their creamy texture makes them ideal for this recipe.
Avoid Russet potatoes if possible. They’re too starchy and tend to become mealy or fall apart once sliced. They also don’t have that nice yellow color.
Why you can easily add more, fresh herbs are intentionally restrained in this recipe. Many Viennese recipes use only a sprinkle of chopped chives or flat-leaf parsley, while others omit herbs entirely. The potatoes and warm vinaigrette should always remain the stars of the dish.
Austrian Potato Salad vs. German Potato Salad
This is one of the biggest points of confusion for American cooks.
Many Americans think of German potato salad as warm potatoes tossed with bacon, onions, mustard, and vinegar. Those versions are absolutely authentic—but they’re regional recipes that are especially common in parts of southern Germany, including Bavaria.
Traditional Austrian potato salad is different.
Instead of relying on bacon for richness, Austrian potato salad gets its signature flavor from warm broth, white wine vinegar, neutral oil, and just enough mustard to enhance the potatoes without overpowering them. Bacon is generally not part of the classic Viennese version, allowing the potatoes and delicate broth vinaigrette to remain the focus.
Germany itself doesn’t have one single potato salad recipe. Southern Germany shares many similarities with Austrian cooking, while northern German potato salads are often creamier and include mayonnaise, pickles, eggs, or other additions.
American potato salad, meanwhile, usually features mayonnaise, mustard, celery, relish, and hard-boiled eggs. It’s richer and creamier, while Austrian potato salad is lighter, brighter, and celebrates the natural flavor of the potatoes.
A Classic Austrian Side Dish
One of the best things about authentic Austrian potato salad is just how versatile it is. You can serve it hot, warm, at room temperature, or chilled. And it is great at every stage.
Unlike traditional American potato salad, there’s no need to wait for everything to cool before mixing it together. The potatoes are actually dressed while they’re still warm so they can soak up all of that flavorful broth vinaigrette. That means you can finish the recipe and serve it right away if you’d like.
That’s one of the reasons I love this salad so much. It skips the long cooling time that comes with many American potato salads and pasta salads without sacrificing flavor. It’s the same reason I’m such a fan of my Hot Pasta Salad recipe. Both dishes are delicious served warm, making them perfect when you want a comforting side without the extra wait.
If you’re putting together a traditional Austrian meal, this salad belongs beside classics like Wiener Schnitzel, Backhendl (fried chicken), Käsekrainer, Leberkäse, Burenwurst, or grilled bratwurst. The bright vinaigrette perfectly balances breaded or grilled meats, making it one of Austria’s most beloved side dishes.
Whether you’re exploring Austrian cuisine for the first time or recreating a favorite meal from your travels, this simple recipe proves that a few quality ingredients can create something truly memorable.
I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.