Erdäpfelsalat

Name: Erdäpfelsalat
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 800g waxy potatoes; 200ml warm beef broth; 3 tbsp white wine vinegar; 1 tsp smooth mustard; 4 tbsp vegetable oil; 1 small red onion, finely diced; Salt, white pepper; 1 tbsp fresh chives, chopped

Erdäpfelsalat (ERD-ep-fel-zah-laht)

Viennese Potato Salad

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 225 kcal

A warm, tangy Austrian potato salad dressed with beef broth, vinegar, mustard, and oil — served as the essential side to Wiener Schnitzel.

Nutrition & Info

Protein 4.0g

Carbs 32.0g

Fat 9.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

pot mixing bowl sharp knife

Presentation Guide

Vessel: ceramic side bowl

Garnishes: chives, red onion

Accompaniments: Wiener Schnitzel

Ingredients

800g waxy potatoes
200ml warm beef broth
3 tbsp white wine vinegar
1 tsp smooth mustard
4 tbsp vegetable oil
1 small red onion, finely diced
Salt, white pepper
1 tbsp fresh chives, chopped

Instructions

1
Boil potatoes in their skins until just tender. Peel while still warm and slice into 3mm rounds.
2
Whisk warm broth with vinegar, mustard, oil, salt, and pepper.
3
Pour dressing over warm potatoes, gently fold to combine. Let sit 15 min to absorb.
4
Fold in diced red onion. Adjust seasoning — it should be tangy and well-seasoned.
5
Sprinkle with chopped chives. Serve at room temperature.
6
Never refrigerate before serving — this salad is best warm or at room temperature.

💡

Did You Know?

Viennese will argue endlessly about whether Erdäpfelsalat should be made with broth or without — but the broth version is the Viennese gold standard.

Chef's Notes

Equipment Tips

pot
mixing bowl
sharp knife

Garnishing

chives, red onion

Accompaniments

Wiener Schnitzel

The Story Behind Erdäpfelsalat

Erdäpfelsalat is as essential to Viennese cuisine as the schnitzel it accompanies. Unlike the mayonnaise-based potato salads of northern Europe, the Viennese version uses a light broth-vinegar dressing that keeps it tangy and light. Every Beisl and family has its own exact ratio.

🕐 Traditionally enjoyed side dish, especially with schnitzel 📜 Origins: Traditional

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