Wiener ErdäpfelsalatViennese Potato Salad
Tender potatoes are dressed while still warm so they absorb a light, savory marinade of broth, vinegar, and mustard. Finished with oil and chives, the salad is silky, tangy, and ideal beside fried or roasted meats.
Prep
20m
Cook
25m
Serves
4
Regional versions
Compare how this dish changes by country.
- Austria
- Germany
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Salad
- 0.9kgPotato
- 120gYellow Onion (finely chopped)
Dressing
- 250mlBeef Stock
- 60mlApple Cider Vinegar
- 20gMustard
- 60mlSunflower Oil
- 10gSalt
- 2gBlack Pepper
Salad
- 10gChive (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the potato in their skins until just tender, then peel them while still warm and slice them.
- 02
Warm the beef stock and whisk in the apple cider vinegar, mustard, salt, and black pepper.
- 03
Place the warm sliced potato in a bowl with the yellow onion and pour over the warm dressing.
- 04
Add the sunflower oil and fold gently so the potatoes stay mostly intact.
- 05
Let everything stand briefly so the potatoes absorb the liquid, then finish with the chive and serve lukewarm.
Ratings & Reviews
Log in to rate and review this recipe.