A warm, tangy Austrian potato salad dressed with beef broth, vinegar, mustard, and oil — served as the essential side to Wiener Schnitzel.
Ingredients
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800g waxy potatoes
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200ml warm beef broth
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3 tbsp white wine vinegar
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1 tsp smooth mustard
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4 tbsp vegetable oil
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1 small red onion, finely diced
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Salt, white pepper
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1 tbsp fresh chives, chopped
Instructions
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1
Boil potatoes in their skins until just tender. Peel while still warm and slice into 3mm rounds.
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2
Whisk warm broth with vinegar, mustard, oil, salt, and pepper.
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3
Pour dressing over warm potatoes, gently fold to combine. Let sit 15 min to absorb.
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4
Fold in diced red onion. Adjust seasoning — it should be tangy and well-seasoned.
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5
Sprinkle with chopped chives. Serve at room temperature.
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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.