Austrian Potato Salad (Erdäpfelsalat)
A traditional Austrian potato salad made with warm Yukon Gold potatoes tossed in a savory broth vinaigrette instead of mayonnaise. Light, tangy, and full of authentic European flavor.
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
Yukon Gold potatoes are the closest substitute for traditional Austrian waxy potatoes.
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.
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.