Austrian potato salad, or Erdäpfelsalat, is a tender, tangy side made with waxy potatoes, onion, warm broth, vinegar, and oil rather than mayonnaise. This Viennese-style version is dressed while the potatoes are warm, so they absorb the savory-sour dressing; ingredients and seasoning vary among Austrian regions and households.
Ingredients
- 2 lb (900 g) small waxy potatoes, such as red or yellow potatoes
- 6 cups (1.4 L) cold water, or enough to cover the potatoes by about 1 inch (2.5 cm)
- 1½ tsp (9 g) fine salt, divided: 1 tsp for the cooking water and ½ tsp for the dressing, plus more to taste
- 1 small yellow onion, about 3½ oz (100 g), finely chopped
- ½ cup (120 ml) low-sodium beef broth, warmed; vegetable broth works for a meat-free version
- 3 tbsp (45 ml) white wine vinegar
- 1 tsp (5 g) smooth mild mustard, preferably Austrian-style if available
- 1 tsp (4 g) granulated sugar, optional, to round out the vinegar
- 2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
- ¼ tsp (0.5 g) freshly ground black pepper
- 2 tbsp (6 g) finely chopped fresh chives, for finishing
Instructions
- Set up the potatoes. Scrub the potatoes well and leave their skins on. Put them in a large pot, cover with the measured cold water, and stir in 1 teaspoon of the salt. Starting them in cold water helps them cook evenly from edge to center instead of turning soft on the outside while the middle is still firm.
- Simmer until just tender. Bring the pot to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook for about 20 to 25 minutes, depending on the size of the potatoes. Check a larger potato by piercing its center with a thin knife; it should slide in easily, but the potato should not split or fall apart. If the potatoes are different sizes, remove the small ones first and let the larger ones continue cooking.
- Prepare the dressing while they cook. Finely chop the onion. In a small saucepan, whisk together the warm broth, vinegar, mustard, optional sugar, the remaining ½ teaspoon salt, and black pepper. Keep the oil separate for now. Warming the broth mixture makes it easier for the potatoes to take up the dressing; it should be steaming gently when added, not boiling hard.
- Drain and slice the potatoes. Drain the cooked potatoes thoroughly and leave them in the colander for 10 minutes, until they are cool enough to handle but still warm. Peel them with a small knife if desired; the skins are also fine to leave on, especially if they are thin. Cut the potatoes into slices about ¼ inch (6 mm) thick and place them in a wide serving bowl. Slicing them while warm helps the dressing soak in, but handle them gently so the slices keep their shape.
- Warm the dressing and dress the potatoes. Set the saucepan over low heat for 3 to 5 minutes, stirring, until the broth mixture is steaming. Do not let it boil away. Pour it over the warm potato slices, add the chopped onion, and fold gently with a broad spatula. Drizzle in the oil and fold again just until the slices are coated. At first the salad may look wetter than expected; the potatoes will absorb some of the liquid as it stands.
- Let the flavors settle and finish. Leave the salad at room temperature for 10 minutes, then taste and adjust with a little more salt, pepper, or vinegar if needed. The finished texture should be moist and lightly glossy, with slices that are tender but still intact. Scatter the chives over the top and serve warm or at room temperature.
Tips
- Choose potatoes that hold their shape. Waxy red or yellow potatoes are dependable because they stay firm after simmering and tossing. Starchy russets tend to break down and make the salad fluffy rather than gently sliced. If you only have larger potatoes, cut them into similarly sized pieces after cooking instead of trying to force them into neat rounds.
- Keep the broth low in salt. Broth brands and homemade broths vary in saltiness, and the dressing reduces slightly as the potatoes absorb it. Use low-sodium broth when possible, then season the salad at the end. For a richer traditional flavor, beef broth is an option; vegetable broth makes a savory meat-free salad without changing the method.
- Adjust acidity after the potatoes absorb the first pour. Potatoes mellow vinegar, so the dressing can taste sharp in the saucepan but balanced in the finished salad. Give it the full 10-minute rest before deciding whether it needs more. Add extra vinegar a teaspoon at a time, folding carefully, rather than pouring in a large splash all at once.
- Do not overmix or rush the cooling. Letting the potatoes stand briefly after draining makes them safer and easier to handle, while keeping them warm helps them absorb dressing. Fold with a spatula rather than stirring in circles. If the salad gets a little dry, loosen it with a spoonful of warm broth; avoid adding a large amount of oil, which can make the surface greasy.
Serving Suggestions
Serve Erdäpfelsalat as a side with schnitzel, sausages, roast pork, or grilled fish. Its vinegary dressing cuts through rich or crisp main dishes, making it a useful alternative to a creamy potato side. For a meat-free meal, pair it with sautéed mushrooms, roasted vegetables, or a plate of lentils. A simple green salad and dark bread also make a satisfying lunch alongside a generous serving.
The salad is commonly served warm or at room temperature, rather than refrigerator-cold. If you are preparing the rest of dinner, make it ahead and allow it to sit covered on the counter for a short time, provided it will be served within two hours of preparation. Sprinkle on the chives just before serving so they stay fresh and bright. Offer extra vinegar at the table for anyone who likes a sharper finish.
Variations
Austrian potato salads have regional and household variations, so this recipe is one Viennese-style approach, not a claim to a single definitive version. Some cooks use beef broth; others use vegetable broth or water, and some omit mustard or sugar. If Austrian mild table mustard is hard to find, use a smooth Dijon mustard in the same quantity. Dijon is usually a little sharper, so you can begin with ½ teaspoon and add more to taste.
For a more pronounced onion flavor, use finely sliced red onion or a couple of sliced scallions instead of yellow onion. Scallions taste fresher and less pungent, while red onion adds color. A tablespoon of chopped parsley can stand in for some or all of the chives. If you want a slightly richer dressing, increase the oil by 1 teaspoon, but keep the broth and vinegar in balance so the salad remains tangy rather than oily.
To make the recipe vegetarian or vegan, choose vegetable broth and check that the mustard is suitable for your needs; the rest of the ingredients are plant-based. For a crisp accent, add thinly sliced radishes just before serving. They are not essential to the classic preparation and bring a peppery crunch, so keep the quantity modest—about ½ cup (60 g)—to let the potatoes remain the focus.
Storage and Reheating
Put leftovers in a covered, shallow container and refrigerate within 2 hours of cooking or serving. The salad keeps for 3 to 4 days in the refrigerator. It will firm up when chilled, and the potatoes may absorb more dressing, so stir gently before serving. If it seems dry, fold in 1 to 2 tablespoons (15 to 30 ml) of broth or water. Add fresh chives after reheating or just before serving.
For warm leftovers, heat a portion in a covered microwave-safe bowl, stirring once, or warm it gently in a saucepan with a splash of broth. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, then serve promptly. Avoid repeatedly warming and cooling the entire batch; reheat only the amount you plan to eat. The salad can also be eaten cold, though its texture and flavor are usually more appealing after it has lost the refrigerator chill.
Frequently Asked Questions
Should I peel the potatoes before or after cooking?
Cook them with their skins on, then peel them after draining if you want a smooth, traditional-looking salad. The skins help the potatoes stay intact while simmering. If the potatoes have thin, clean skins, leaving them on is perfectly practical and adds a slightly more rustic texture.
Can I make Austrian potato salad ahead?
Yes. You can prepare it several hours ahead and keep it covered in the refrigerator, then bring it toward room temperature before serving. The potatoes will absorb more dressing as they rest, so taste again and loosen the salad with a little broth or water if needed. Keep it refrigerated if it will not be served within two hours.
Why did my potatoes turn mushy?
They may have been cooked too long, cut while very hot, or stirred too vigorously. Use waxy potatoes, simmer rather than boil them aggressively, and begin checking for tenderness around 20 minutes. Drain them as soon as a knife slides into the center, and fold the dressing in gently instead of stirring.
Can I use chicken or vegetable broth instead of beef broth?
Yes. Vegetable broth is a good choice for a vegetarian version, and chicken broth works if that is what you have. Beef broth gives the salad a deeper, savory flavor, while vegetable broth tends to taste lighter. Choose a low-sodium option so you can control the final seasoning.
Is Austrian potato salad supposed to have mayonnaise?
This Viennese-style version uses warm broth, vinegar, and oil, not mayonnaise. Some potato salads in Austria and neighboring regions are made differently, and family recipes vary. If you prefer a creamy salad, you can make a separate mayonnaise-based variation, but it will have a richer texture and a different flavor from this broth-dressed preparation.
What can I use if I do not have white wine vinegar?
Use mild cider vinegar in the same amount, then adjust to taste after the potatoes have absorbed the dressing. Cider vinegar adds a faint fruity note. Avoid starting with a strong distilled vinegar unless you dilute it, because its sharper flavor can overpower the broth and potato.
Related
- Austrian Recipes in English: Classic Wiener Schnitzel
- Austrian Soup Recipes: Frittatensuppe, Step by Step
- Austrian Beef Goulash Recipe with Tender Beef and Paprika
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).