Side DishSalad

Erdäpfelsalat

Name: Erdäpfelsalat
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: austrian
Ingredients: 750 g waxy potato scrubbed clean; 150 ml vegetable broth; 4 tbsp white wine vinegar; 3 tbsp sunflower oil; 1 tbsp dijon mustard; 1 tsp granulated sugar; 1 tsp salt; 0.5 tsp black pepper freshly ground; 75 g red onion finely chopped; 2 tbsp chive finely chopped

A classic Austrian potato salad featuring waxy potatoes in a tangy, warm vinaigrette made with vegetable broth, vinegar, and mustard. This light and savory vegan side dish is served warm or at room temperature, allowing the potatoes to fully absorb the flavorful dressing.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Easy
Per serving: 260 kcal

Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

750 gwaxy potato, scrubbed clean
75 gred onion, finely chopped

dressing

150 mlvegetable broth
4 tbspwhite wine vinegar
3 tbspsunflower oil
1 tbspdijon mustard
1 tspgranulated sugar
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspchive, finely chopped

Equipment

large bowl · large pot · colander · small saucepan · whisk · cutting board · knife

The method

Step by step

1
Place the scrubbed potatoes in a large pot and cover with cold, salted water.
About 2 min
2
Bring the water to a boil and cook for 20-25 minutes, or until the potatoes are tender when pierced with a knife.
About 25 min
Cook’s note: Cooking time will vary based on the size of your potatoes. Start checking for doneness at 20 minutes.
3
While the potatoes are cooking, combine the vegetable broth, white wine vinegar, sunflower oil, Dijon mustard, sugar, salt, and pepper in a small saucepan.
About 3 min
4
Gently warm the dressing over low heat, whisking until the sugar and salt have dissolved. Do not let it boil. Keep it warm until needed.
About 5 min
5
Drain the cooked potatoes in a colander and let them sit for a few minutes until they are cool enough to handle but still warm.
About 5 min
6
Peel the warm potatoes and slice them into 5mm (¼-inch) thick rounds, placing them into a large bowl as you go.
About 8 min
Cook’s note: Working with the potatoes while they're warm is key to helping them absorb the dressing.
7
Add the finely chopped red onion to the bowl with the potatoes.
About 1 min
8
Pour the warm dressing over the potatoes and onions, then toss gently to combine, being careful not to break the potato slices.
About 1 min
Cook’s note: A rubber spatula is great for tossing gently without mashing the potatoes.
9
Let the salad rest at room temperature for at least 30 minutes to allow the potatoes to absorb the dressing.
About 30 min
10
Gently stir in the chopped chives just before serving.
About 1 min

Per serving

Nutrition

68%Score

Calories: 259.8kcal
Protein: 4.4g
Carbs: 35.9g
Fat: 11g
Fibre: 4.8g
Sugar: 3.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Best served at room temperature; remove from the fridge 30 minutes before eating or warm gently in a microwave.