Elevate Your Meals with Authentic Austrian Potato Salad
This Austrian Potato Salad combines simple ingredients for a heartwarming dish that transports you to cozy gatherings.
Equipment
- - Pot
- Small pot
- - Large bowl
- Wooden spoon
Ingredients
For the Salad
- 2 lbs salad potatoes ideally, pick uniformly sized ones for even cooking
- 1.33 cups good quality beef or chicken broth adds rich flavor and depth
- 3 tablespoons white wine vinegar provides a tangy contrast
- 1 tablespoon tarragon mustard or Dijon mustard gives a lovely kick
- 2 teaspoons sugar balances the flavors
- 1 medium red onion for sweetness and crunch
- 0.25 cup vegetable oil adds a silky texture
- salt to taste
- pepper to taste, freshly cracked
- chives for garnish
Instructions
How to Make Austrian Potato Salad
- Rinse the salad potatoes well, leaving the skins on. Place them in a pot, cover with water, and add salt. Bring to a boil and cook for 20-25 minutes until tender enough to pierce easily with a fork.
- While the potatoes cook, pour the broth into a small pot and simmer until it reduces by half, yielding about 2/3 cup. Set it aside to cool slightly.
- Once cooked, drain the potatoes and allow them to cool just enough to handle—keep them warm but not hot.
- Reheat the broth until hot, then add the vinegar, mustard, and sugar off the heat, whisking until fully combined. Stir in the finely chopped red onion and transfer to a large bowl.
- Peel one potato and slice it, adding it to the dressing. Stir with a wooden spoon. Repeat with the remaining potatoes, incorporating each slice as you go.
- Allow the salad to rest for 30 minutes, stirring every 10 minutes.
- Drizzle in the vegetable oil, season with salt and pepper to taste, and stir well.
- Garnish with finely chopped chives and serve warm or chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing as texture may suffer. Reheat gently if preferred warm.