Erdäpfelsalat (Austrian Warm Potato Salad)
In short: Waxy potatoes dressed while warm with hot stock, vinegar, mustard, oil and onion until silky and tangy. The Austrian side for schnitzel. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Resting
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Erdäpfelsalat, Austrian potato salad, is dressed while the potatoes are still warm, with hot stock, vinegar, oil, mustard and finely chopped onion. The potatoes soak up the dressing and the stock turns slightly creamy from their starch, giving a salad that is moist and tangy rather than heavy. There is no mayonnaise. It is served lukewarm or at room temperature with Wiener Schnitzel, Backhendl or sausages, and it keeps well for a day or two.
Instructions
- Boil the potatoes in their skins in salted water for 20 to 25 minutes until just tender when pierced with a knife. Drain.
- While still hot, peel the potatoes, holding them with a fork and a knife, then slice them about 4 mm (1/6 inch) thick into a large bowl.
- Stir the stock, vinegar, mustard, salt, sugar and white pepper together until the salt dissolves. Pour it over the warm potatoes, add the onion and toss very gently.
- Let the salad stand for 10 minutes so the potatoes absorb the liquid. Then add the oil and toss once more.
- Taste and adjust the salt and vinegar. Sprinkle with chives and serve lukewarm or at room temperature.
Tips
- Use waxy potatoes that hold their shape, and dress them while warm. Cold potatoes cannot absorb the dressing, and mealy ones break up and turn mushy.
- For a Styrian twist, replace 1 tablespoon of the oil with dark pumpkin seed oil, or add thinly sliced cucumber or radishes.
Questions and answers
Is Austrian potato salad served warm or cold?
Lukewarm or at room temperature. It is dressed warm and best within a couple of hours, but it keeps for 2 days in the fridge. Bring it to room temperature before serving.
Does Austrian potato salad contain mayonnaise?
No. The dressing is stock, vinegar, oil and mustard. That makes it lighter and more tangy than potato salads made with mayonnaise.
Which potatoes are best for potato salad?
Firm, waxy salad potatoes. They slice cleanly and absorb the dressing without falling apart, while floury potatoes turn mushy.
How long does it take to make Erdäpfelsalat (Austrian Warm Potato Salad)?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Erdäpfelsalat (Austrian Warm Potato Salad)?
About 310 kcal per serving, with 5 g of protein, 40 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
