Viennese Potato Salad (Wiener Erdäpfelsalat)

 

Viennese Potato Salad (Wiener Erdapfelsalat)

(A traditional Austrian-style potato salad with a tangy, slightly sweet dressing—light, flavorful, and perfect as a side dish for schnitzel!)

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Ingredients

For the Salad:

• 2 lbs waxy potatoes (Yukon Gold or new potatoes)
• ½ small red onion, finely diced
• 2 tbsp chopped fresh chives or parsley

For the Dressing:

• ½ cup vegetable broth (or water)
• 3 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp granulated sugar
• 3 tbsp neutral oil (sunflower or canola)
• Salt & black pepper, to taste

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Instructions

1. Cook the Potatoes:

1. Place the potatoes in a large pot of cold salted water and bring to a boil.
2. Cook until fork-tender (15–20 minutes), then drain.
3. While still warm, peel the potatoes and slice them into thin rounds.

2. Make the Dressing:

1. In a small saucepan, warm the vegetable broth, then whisk in vinegar, mustard, sugar, salt, and pepper.
2. Slowly drizzle in the oil, whisking to combine.

3. Assemble the Salad:

1. Gently toss the warm potato slices with the dressing and red onion.
2. Let sit for at least 15 minutes so the potatoes absorb the flavors.
3. Garnish with chives or parsley before serving.

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Why This Version Stands Out?

✅ Authentic Austrian style—light, tangy, and not too heavy.
✅ No mayonnaise—perfect for warm weather or pairing with schnitzel.
✅ Tastes better over time—great for make-ahead meals!

Would you like a perfect schnitzel recipe to pair with it? 😊🥔🍽️