Austrian potato salad, often called Erdäpfelsalat, is a tangy, usually mayonnaise-free salad of waxy potatoes dressed with warm broth, vinegar, and oil. It is commonly served slightly warm or at room temperature, and its regional and family versions vary in seasoning and whether they use beef or vegetable broth. The warm dressing soaks into the potatoes as they rest, giving the salad a tender, savory finish without making it heavy.
Ingredients
- 2 lb (900 g) small or medium waxy potatoes, such as Yukon Gold or red potatoes
- 1 cup (240 ml) beef broth, or vegetable broth for a vegetarian version
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- ⅓ cup (80 ml) white wine vinegar or apple cider vinegar
- ¼ cup (60 ml) neutral oil, such as sunflower or canola oil
- 1 tsp (5 g) Dijon mustard, optional
- 1 tsp (4 g) granulated sugar, optional, to round out the acidity
- 1½ tsp (9 g) fine salt, divided, plus more for the cooking water
- ¼ tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) finely chopped fresh chives or flat-leaf parsley, for serving
Instructions
- Cook the potatoes. Scrub the potatoes and put them whole, with their skins on, in a large pot. Cover with cold water by about 1 inch (2.5 cm), add a generous pinch of salt, and bring to a boil. Lower the heat to maintain a steady simmer. Cook for 20–25 minutes, depending on size, until a thin knife slides into the center with little resistance. Avoid letting them split or become waterlogged. Drain them promptly.
- Prepare the dressing while the potatoes cook. Put the diced onion, broth, vinegar, mustard if using, sugar if using, 1 tsp (6 g) of the salt, and the pepper in a small saucepan. Bring just to a simmer over medium heat and cook for 2–3 minutes, until the onion begins to soften. Take the pan off the heat and stir in the oil. Taste carefully; it should be lively and savory, since the potatoes will mellow the dressing.
- Peel and slice the potatoes. Let the drained potatoes sit for 5–10 minutes, just until they are cool enough to handle but still warm. Slip off the skins with your fingers or a small knife; if a potato is difficult to peel, leave a little skin rather than tearing it apart. Slice into rounds about ¼ inch (6 mm) thick, transferring them to a wide serving bowl as you go. Warm potatoes absorb dressing more evenly than chilled ones.
- Dress the salad in stages. Pour about two-thirds of the warm broth mixture over the potato slices. Fold gently with a flexible spatula or large spoon, lifting from the bottom so the slices stay mostly intact. Let the bowl stand for 5 minutes, then add the remaining dressing and fold again. The potatoes may look quite wet at first; they will take up much of the liquid as they rest.
- Rest and adjust. Leave the salad at room temperature for 20 minutes so the flavors settle and the dressing can absorb. Taste a slice, then add the remaining ½ tsp (3 g) salt if needed, along with another small splash of vinegar or a little oil if the balance needs adjusting. Fold gently once more. Sprinkle with chives or parsley just before serving.
Tips
- Choose potatoes that hold their shape. Waxy potatoes have less loose, starchy texture than russets, so they are easier to slice and toss without turning the salad into mash. Yukon Golds work well and are widely available; red potatoes are also a good choice. If you only have a floury potato, handle it very gently and expect softer, less distinct slices.
- Dress them while warm. Warm slices absorb the broth-vinegar mixture; cold potatoes tend to leave more dressing pooled at the bottom. If the potatoes cool before you can peel and slice them, warm the dressing until steaming and pour it over the slices. Do not boil the dressed salad, which can make the potatoes break apart.
- Keep the texture in mind when mixing. Fold rather than stir briskly, especially after the potatoes have softened. Add the dressing in two rounds and give it a few minutes to soak in before deciding the salad is too wet. The final consistency should be moist and glossy, not soupy, though the exact amount absorbed depends on the potatoes.
- Balance the sharpness to taste. Vinegar brands and broths vary in acidity and saltiness. Start with the listed amounts, then adjust after the resting period. Use low-sodium broth if you want more control over seasoning; if using a strongly flavored broth, taste it before adding the full amount of salt.
Serving Suggestions
Serve the salad slightly warm or at room temperature, rather than ice-cold, so its vinegar, broth, and onion flavors are easy to taste. It is a familiar companion to schnitzel and other crisp, pan-fried cutlets, where the tart dressing balances a rich coating. It also works alongside roast pork, sausages, grilled vegetables, or a simple green salad. For a lighter meal, serve a generous portion with sliced cucumber, radishes, and bread.
For a tidy presentation, transfer the salad to a shallow platter and scatter the herbs over the top just before it reaches the table. Offer extra vinegar and black pepper at the side for guests who like a sharper finish. If serving it as part of a buffet, set out a clean spoon and keep track of how long it sits out: return it to the refrigerator within 2 hours, or within 1 hour if the temperature is above 90°F (32°C).
Variations
Make it vegetarian: Use vegetable broth in place of beef broth. Choose a savory, not overly sweet, vegetable broth; the finished salad will taste a little lighter and less deeply meaty. For a vegan version, check that the broth and mustard are plant-based. The basic dressing contains no mayonnaise or other dairy.
Use a different vinegar: White wine vinegar is a good stand-in for the bright, clean acidity often used in Central European potato salads. Apple cider vinegar is slightly fruitier and a little rounder. Avoid strongly flavored balsamic vinegar, which will darken the potatoes and shift the flavor away from the classic tangy profile.
Add cucumber: For a fresh, crisp variation, fold in ½ cup (75 g) of thinly sliced cucumber shortly before serving. If the cucumber is very watery, remove the seedy center or salt the slices briefly and blot them dry first. Adding it at the end keeps the cucumber crisp and prevents it from releasing too much water into the dressing.
Adjust the onion: Yellow onion gives a rounded savory flavor, while finely sliced red onion makes the salad sharper and more colorful. If raw onion tastes too assertive, simmer it in the broth mixture for a few extra minutes until soft. Chives are a mild finishing option, not a required ingredient, and parsley adds a greener, more herbal note.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered container within 2 hours of serving; do not leave the salad out overnight. Store it at 40°F (4°C) or colder and use it within 3–4 days. The potatoes may absorb more dressing in the refrigerator, so stir in a teaspoon or two of broth or vinegar before serving if they seem dry. Taste and adjust only after the salad has warmed slightly, since cold food can seem less seasoned.
This salad is often served chilled or brought back to room temperature, so reheating is optional. For a warm serving, heat only the portion you plan to eat in a covered microwave-safe dish, stirring gently partway through, or warm it in a saucepan over low heat with a splash of broth. Reheat leftovers to 165°F (74°C), as recommended for food safety, and avoid repeated warming and cooling. Refrigerate any portion that has been reheated and not served promptly, and discard it if it has been left out beyond the safe time limit.
Frequently Asked Questions
Is Austrian potato salad supposed to have mayonnaise?
Many Austrian-style versions use a broth, vinegar, and oil dressing rather than mayonnaise, which is what this recipe follows. Recipes differ by region and household, and some cooks add mustard or other seasonings. The broth-based dressing gives the potatoes a moist, tangy coating without the creamy texture of mayonnaise.
Can I make the salad ahead of time?
Yes. Make it several hours ahead, let it rest until the dressing is absorbed, then cover and refrigerate it. Before serving, bring it out briefly so it is not refrigerator-cold, and taste for seasoning; chilled potatoes may need a small splash of vinegar or broth. Keep the total time at room temperature within 2 hours.
Why did my potato salad turn mushy?
Potatoes can turn mushy if they are overcooked, if a floury variety is used, or if they are stirred too vigorously after slicing. Start checking small potatoes at about 20 minutes and drain them as soon as a knife enters easily. Let them cool only until handleable, slice with a sharp knife, and fold the dressing in gently.
Can I use leftover cooked potatoes?
Cooked potatoes can work if they are still firm and have been stored safely, but they will not absorb the warm dressing as readily as freshly cooked potatoes. Slice them while cold, warm the dressing until steaming, and fold it through carefully. Use refrigerated leftovers within 3–4 days of cooking and reheat the finished portion to 165°F (74°C) if serving it hot.
What should I do if the salad tastes too sour?
First give it the full resting time; the potatoes absorb some of the vinegar as they sit. If it is still too sharp, fold in a small drizzle of oil or a pinch of sugar, then taste again. A little warm broth can also soften the acidity while loosening the salad, but add it a tablespoon at a time to avoid making the bowl soupy.
Related
- Austrian Recipes: Easy Kaiserschmarrn to Make at Home
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- Austrian Recipes: How to Make Wiener Schnitzel
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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