Austrian Potato Salad

September 13, 2014
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Traditional Austrian Potato Salad Recipe

This is an old family recipe, passed down through generations. In fact, there is no BBQ in my family without this treat, so let me pass this on to you to spread a little Austrian vibe to your picnic or BBQ ;-)

Potato Salad without Mayo

Austrian potato salad is lighter than American potato salad since it’s made without mayo. It has a vinegar base and is flavored with onions, broth, and mustard. This potato salad is a traditional side dish for Schnitzel.

Austrian Potato Salad without Mayo Recipe

The only ingredient I altered in this recipe, compared to my ancestors, is the vinegar. The original recipe calls for apple cider vinegar. My family always uses homemade apple cider vinegar (first you make cider, which becomes vinegar after a certain amount of time), which sometimes may taste quite sharp. So, I substituted white wine vinegar for apple cider vinegar. But if you can find a decent mellow apple cider vinegar, please go ahead and use it. Both taste great in this salad and add the  the right amount of sourness.

 Classic Austrian Potato Salad without Mayo Recipe

Which potatoes for Austrian Potato Salad?

As for the potatoes, I use waxy potatoes in this salad. I avoid using large ones as they will often break into pices when scliced. This will happen anyway with some of the potatoes, but when using small to medium ones, you will still have some nice looking slices, which you can put on top of the bowl, as I did ;-)


 

Austrian Potato Salad

Yield: 6 servings (side dish)

Austrian Potato Salad

Austrian potato salad is lighter than American potato salad since it’s made without mayo. It has a vinegar base and is flavored with onions, broth, and mustard. This potato salad is a traditional side dish for Schnitzel.

Ingredients

  • 2 lbs waxy potatoes (1 kg), all about the same size, rather small to medium ones
  • 1 medium yellow onion, diced finely (1 cup / 3 ½ oz / 100 g)
  • 2 tablespoons unsalted butter (28 g)
  • 1/3 cup white wine vinegar or mellow apple vinegar (80 ml)
  • ¾ cup + 1 tablespoon vegetable broth (200 ml)
  • ¾ tablespoon tarragon mustard (substitute with savory-hot mustard like spicy brown if you can not find)
  • 5 ½ tablespoons sunflower oil (substitute neutral-tasting oil) (80 ml / 72 g)
  • 1 teaspoon table salt (8 g)
  • chopped, flat parsley for garnish

Instructions

  1. Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
  2. When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
  3. Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
  4. Deglaze onion with vinegar, add soup and salt.
  5. Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
  6. Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
  7. Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
  8. Potato salad is consumed either warm (after the 30 minute resting time) or chilled (for longer resting times).
  9. Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.

Notes

This salad can be easily prepared in advance. The dressing is perfect for a ½ hour to 3 hours resting time. If you let the salad rest longer – over night for example – prepare slightly more dressing, because the potatoes will absorb it. Otherwise, the salad might turn out too dry.

https://www.lilvienna.com/austrian-potato-salad/

Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to enjoy@lilvienna.com
Austrian Potato Salad was last modified: May 25th, 2018 by Ursula

8 thoughts on “Austrian Potato Salad

  1. Linda E

    Hi, my husband was born in Austria and is so pleased with the recipes I have attempted. Very happy to have found your site, please keep the information coming, particularly the recipes. I am from Australia and have not had any difficulty obtaining ingredients so far. I do love that you include weights in most ingredient lists, I am so over having to convert USA cups and sticks to AUS weights and measures, you cannot go wrong with weights!

    Reply
    1. Ursula Post author

      Hi Linda! Great to hear that you’ve already tried some of the recipes ;-) Yeah, I hear you – I always try to include weights. I think it is especially important for baking (flour…).
      And even though I sometimes do post recipes that are not for Austrian dishes, but my family recipes will always be the backbone of this blog.

      Reply
  2. Amelia

    I was in Austria last week visiting family from all over the country and I had the chance to taste a lot of potatoe salads when I was there. After making this recipe I was impressed by how similar they tastes. I’m actually goi g to make it again today for a big family picnic day tomorrow. Thank you so much Ursula for the great recipe!

    Reply
    1. Ursula Post author

      Hi Amelia,
      I am happy to hear that. This recipe is how my familiy makes it – and I guess a lot of other families and restaurants in Austria too. Great to hear that you find the taste pleasing ;-) Even better that you are brining it to a family picnic!

      Reply
  3. Caroline

    I just found your recipe for potato salad and will make it later this week.

    My husband’s Austrian favorite is Salzstangerl. I have tried a few recipes and keep playing around to get the right crispy outside and fluffy inside. Do you have a recipe or technique to share?

    Danke vielmals

    Reply
    1. Ursula Post author

      Hi Caroline,
      Happy to hear that you will try the salad. I make it pretty often, its’s so comfy.
      I love Salzstangerl too but have never tried to make them myself since they so good and cheap in the bakeries in Austria. I’d guess they are made by rolling a piece of dough in the shape of an oval and baked with a lot of steam during the first minutes of baking. A covered casserole dish or dutch oven might work too. This video could be helful for you: https://www.youtube.com/watch?v=knM-ONJq2V0 or here if you (or your husband) speak German: https://www.youtube.com/watch?v=7__8_cWXt_Q

      Hope that this is helpful! Ursula

      Reply

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