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Wiener Erdäpfelsalat

Name: Wiener Erdäpfelsalat
Total time: 40 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 800g (waxy, such as May Queen) Potato; 1/2 Onion; 1 tsp Beef Bone Broth Base; 150ml Water; 3 tbsp Wine Vinegar; 3 tbsp Sunflower oil; 1 tsp Mustard; 1 tsp Sugar; 1 tsp Salt; A pinch Black Pepper; To taste Green Onion

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Warm potatoes soaked in vinegar and warm broth — Vienna's classic potato salad, made without mayonnaise.

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📖 The Story Behind This Dish

In Austria potatoes are called Erdäpfel, 'earth apples.' Viennese potato salad uses no mayonnaise; instead, vinegar, oil, and warm broth are added to just-boiled warm potatoes for a moist result. It's an essential side for schnitzel, and the secret is to toss it until slightly creamy.

🌆 Where it's eaten: On a family's Sunday table, a big bowl of slightly warm potato salad sits beside freshly fried schnitzel.

🥕 Ingredients (serves 4)

Potato 800g (waxy, such as May Queen)
Onion 1/2
Beef Bone Broth Base 1 tsp
Water 150ml
Wine Vinegar 3 tbsp
Sunflower oil 3 tbsp
Mustard 1 tsp
Sugar 1 tsp
Salt 1 tsp
Black Pepper A pinch
Green Onion To taste

👩‍🍳 Instructions

Boil the potatoes in their skins and peel while hot once a skewer slides in easily.
Mince the onion very finely.
Dissolve the beef stock powder in water, warm it, and mix in the wine vinegar, mustard, sugar, salt, and pepper.
Slice the warm potatoes 5mm thick, add the onion, and pour over the warm broth to coat.
Add the sunflower oil and toss gently until the potatoes break down slightly and turn creamy, then let stand 15 minutes to absorb the flavors.
Plate and scatter with green onion. Best eaten at about body temperature.

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