This potato salad is typical for Vienna. It is light,
refreshing and slightly tangy and therefore the perfect side dish for Viennese
While many potato salads are dressed with a mayo sauce, this one uses a slightly tangy, light vinaigrette instead – typical for Austrian salads. The potatoes will soak up the dressing and melt in your mouth, while the field salad (lamb’s lettuce) provides a leafy, fresh element.
By the way, I have already posted a slightly different traditional Austrian potato salad on the blog. Although this previously posted salad takes a little longer to make since it consists of a vinegar base and is flavored with onions, broth, and mustard. However, it is one of my favorite salads as well.
The dressing is a simple vinaigrette, made with white wine vinegar, olive oil, and a pinch of salt. Usually, I’d add a drizzle of honey or a pinch of sugar to the dressing, but for this salad, this is not necessary at all.
The slight tang pairs perfectly with the potatoes, without any addition of sweetener. Besides the delicious taste, the vinaigrette is ready in a minute from start to finish, which I consider another big plus.
Simply put the three ingredients in a small jar, shake it vigorously and combine it with the boiled potatoes and the field salad. Often times, it is finished with a drizzle of nutty pumpkin seed oil.
You can enjoy this potato salad warm, at room temperature, or chilled.
Viennese-style Potato Field Salad
Yield: 4-6 servings as a side dish
This potato salad is typical for Vienna. It is light, refreshing and slightly tangy and therefore the perfect side dish for Viennese Schnitzel. Often times, this salad is finished with a drizzle of nutty pumpkin seed oil. Enjoy it warm, at room temperature, or chilled.
Recipe: Ursula | lilvienna.com
1.5 lbs (680 g) medium potatoes, preferably waxy ones; they hold their shape better
2 big handfuls field salad, washed and spun dry
3 tablespoons white wine vinegar or mild apple cider vinegar
4 tablespoons olive oil
1/4 to 1/2 teaspoon fine salt
Simmer the potatoes for 25 minutes or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
When potatoes are cool enough to handle but still warm, peel and cut them into ¾ to 1-inch cubes. Set aside in a big bowl.
Make the dressing: Combine vinegar, olive oil, and 1/4 teaspoon salt in a small jar and shake vigorously until combined.
Toss the potatoes with the dressing, mix carefully. Add field lettuce and carefully mix again.
Before serving, stir salad and add salt to taste. I usually use 1/4 to 1/2 teaspoon salt.
When prepared in advance:
This salad can be easily prepared in advance. The dressing is perfect for 15 minutes to 3 hours resting time. If you let the salad sit longer than 15 minutes, I do the following: Mix 3/4 of the dressing with the potato cubes and either let them sit at room temperature (up to a few hours) or in the fridge, depending on your liking. Keep the washed field salad separately, in a container in the fridge. Right before serving, mix the potatoes with the rest of the well-shaken dressing and field salad. If you mix the field salad and vinaigrette for longer than 15 minutes, the leafy greens will wilt.
If you let the salad rest for longer, like overnight, the potatoes will absorb most of the vinaigrette. In that case, I usually mix 1 additional tablespoon vinegar and 1 tablespoon olive oil and toss it with the potatoes and field salad right before serving.