This easy Austrian potato salad is creamy and tangy, made with tender potatoes, vinegar, and a touch of mustard! It’s the perfect side dish for any meal.
I enjoy serving it chilled, but it’s just as tasty at room temperature. It’s a family favorite and disappears quickly—everyone loves a good potato salad! 🥔💚
Key Ingredients & Substitutions
Waxy Potatoes: Yukon Gold or red potatoes are great choices. They hold their shape well. If you can’t find them, use fingerling potatoes or even golden potatoes. Just avoid starchy varieties like russets since they can become too mushy.
Red Onion: A small red onion adds a nice crunch and color. If you’re looking for something milder, try green onions or shallots instead. Both will give a different twist but still taste great!
White Wine Vinegar: This is key for that tangy flavor. If you’re out, apple cider vinegar is a decent substitute. Just keep in mind it will alter the flavor a bit.
Dijon Mustard: It adds a subtle depth. If you want a milder taste, regular yellow mustard works, or you could leave it out and just use a bit more vinegar instead.
Cooking Broth: Using vegetable broth makes it vegetarian, while chicken broth gives a richer flavor. Feel free to use homemade or store-bought, whatever you have on hand!
How Do I Slice Potatoes for the Perfect Texture?
Slicing the potatoes properly is essential for this salad. Here’s how to do it right:
- After cooking and cooling, peel your potatoes if desired (many people do this for the classic Austrian style).
- Cut them into even slices (about 1/4-inch thick) to ensure they absorb the dressing well without falling apart.
- Be gentle with the potatoes as they’re delicate when warm; a sharp knife helps prevent smashing.
Getting this step right makes all the difference in presentation and taste! Enjoy making your salad! 🥗
Easy Austrian Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds waxy potatoes (such as Yukon Gold or red potatoes)
- 1 small red onion, finely chopped
For the Dressing:
- 1/4 cup white wine vinegar
- 1/4 cup vegetable or chicken broth, warm
- 2 teaspoons Dijon mustard
- 4 tablespoons vegetable oil (such as sunflower or canola)
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons chopped fresh chives
How Much Time Will You Need?
This potato salad takes about 30 minutes of prep time. You’ll spend around 15-20 minutes cooking the potatoes, and then about 10 minutes mixing everything together. Plus, you can serve it slightly warm or let it chill in the fridge for a bit—either way, it’s delicious!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by washing the potatoes thoroughly to remove any dirt. Place them in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes until they’re tender but still firm, about 15-20 minutes depending on the size of the potatoes. You can test their doneness by poking one with a fork—it should slide in easily without breaking the potato.
2. Slice the Potatoes:
Once cooked, drain the potatoes and let them cool just enough to handle. Peel the potatoes if desired (in traditional Austrian style, they are often peeled), and then slice them into about 1/4-inch thick rounds. Make sure the slices are even to ensure they soak up the dressing well!
3. Prepare the Dressing:
In a small bowl or measuring cup, whisk together the warm broth, white wine vinegar, Dijon mustard, and a pinch of salt and pepper. This mixture will add a lovely tangy flavor to the salad.
4. Toss the Ingredients:
In a large bowl, combine the sliced potatoes and the finely chopped red onion. Slowly drizzle the broth and vinegar mixture over the potato slices while gently tossing to combine all the ingredients. Be careful not to break the potato slices!
5. Add the Oil and Season:
Pour in the vegetable oil and continue to gently toss the salad until all the potato slices are evenly coated. Taste the salad and adjust the salt and pepper according to your preference.
6. Garnish and Serve:
Finally, sprinkle the chopped fresh chives over the top for a pop of color and flavor. You can serve the potato salad slightly warm or at room temperature. If you prefer, let it chill briefly in the fridge before serving—either way, it’s sure to be a hit!
This Easy Austrian Potato Salad is delightful, with its light and tangy dressing that really showcases the natural flavors of the potatoes and onions. Enjoy making and sharing this delicious dish! 🥗
FAQ for Easy Austrian Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While waxy potatoes like Yukon Gold or red potatoes are ideal for their texture, you can use fingerling potatoes or even baby potatoes. Just avoid starchy varieties like russets as they may become mushy.
Is There a Substitute for White Wine Vinegar?
Yes! If you don’t have white wine vinegar, you can use apple cider vinegar or even lemon juice for a similar tang. Just keep in mind that the flavor might slightly change.
How Should I Store Leftover Salad?
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. It’s best served cold or at room temperature, so feel free to give it a light toss after chilling to refresh the dressing.
Can I Make This Salad Ahead of Time?
Definitely! You can prepare the salad a day in advance. Just cover it and store it in the refrigerator. It often tastes even better when the flavors have had time to meld!
