Side Dish

Erdäpfelsalat (Austrian Potato Salad)

Name: Erdäpfelsalat (Austrian Potato Salad)
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: austrian
Ingredients: 1,000 g potato peeled and cut into 2cm cubes; 1 pcs red onion thinly sliced; 240 ml vegetable broth warm; 60 ml apple cider vinegar; 1 tbsp dijon mustard; 1 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh chives finely chopped (optional)

This traditional Austrian potato salad is made with tender potatoes, red onion, and a tangy vinegar-based dressing. Unlike many potato salads, it contains no mayonnaise, making it naturally vegan and dairy-free. It's a perfect side dish for a variety of meals.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Easy
Per serving: 221 kcal

VegetarianGluten-free

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

Mise en place

Ingredients

1,000 gpotato, peeled and cut into 2cm cubes
1 pcsred onion, thinly sliced
240 mlvegetable broth, warm
60 mlapple cider vinegar
1 tbspdijon mustard
1 tspsugar
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh chives, finely chopped(optional)

Equipment

large bowl · large pot · colander · whisk

The method

Step by step

1
Place the potatoes in a large pot and cover with cold water by about an inch.
About 1 min
2
Bring the water to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
About 20 min
Cook’s note: Avoid overcooking to prevent mushy potatoes.
3
Drain the potatoes thoroughly and let them cool slightly in the colander for a few minutes.
About 5 min
4
While the potatoes are cooling, prepare the dressing by whisking together the warm vegetable broth, apple cider vinegar, dijon mustard, sugar, salt, and black pepper in a large bowl.
About 3 min
Cook’s note: Using warm broth helps the potatoes absorb the dressing better.
5
Add the slightly cooled potatoes and the red onion to the bowl with the dressing.
About 1 min
6
Gently toss to combine, ensuring all the potatoes are coated.
About 1 min
Cook’s note: Be careful not to mash the potatoes.
7
Cover the bowl and let the potato salad rest at room temperature for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: The salad tastes even better after an hour or two.
8
Before serving, taste and adjust seasoning if needed.
9
Garnish with fresh chives, if using, and serve.

Per serving

Nutrition

71%Score

Calories: 220.6kcal
Protein: 6g
Carbs: 47.5g
Fat: 0.6g
Fibre: 6.4g
Sugar: 4.7g

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

Keep it good

Storage

Store leftover Erdäpfelsalat in an airtight container in the refrigerator.