Austrian-Style Potato Salad (Erdäpfelsalat) Recipe Recipe

Name: Austrian-Style Potato Salad (Erdäpfelsalat) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (1kg) Yukon Gold potatoes, peeled, quartered, and cut into 1/2-inch-thick slices, peels reserved separately (see note); Kosher salt; 3 tablespoons (45ml) white wine vinegar, divided, plus more to taste; 1/4 cup (60ml) extra-virgin olive oil; 1 tablespoon (15ml) Dijon mustard; 3/4 cup (90g) minced red onion, from about 1 small onion; 2 tablespoons minced fresh chives; 1/2 cup (120ml); or store-bought low-sodium chicken stock; 2 teaspoons (about 10g) sugar; Freshly ground white or black pepper

Servings: persons

2 pounds (1kg) Yukon Gold potatoes, peeled, quartered, and cut into 1/2-inch-thick slices, peels reserved separately (see note)
Kosher salt
3 tablespoons (45ml) white wine vinegar, divided, plus more to taste
1/4 cup (60ml) extra-virgin olive oil
1 tablespoon (15ml) Dijon mustard
3/4 cup (90g) minced red onion, from about 1 small onion
2 tablespoons minced fresh chives
1/2 cup (120ml)
or store-bought low-sodium chicken stock
2 teaspoons (about 10g) sugar
Freshly ground white or black pepper

1
Place sliced potatoes in a large saucier or Dutch oven and cover with water. Season generously with salt. Place potato skins in a fine-mesh strainer and place on top of pot. Add just enough water to submerge potato skins. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.
2
Discard potato skins, drain potatoes, and transfer to a rimmed baking sheet. Immediately sprinkle with 2 tablespoons (30ml) vinegar and set aside to cool. When they are cool enough to handle, transfer potatoes to a large bowl.
3
Add remaining vinegar, olive oil, mustard, red onion, chives, chicken stock, and sugar. Using a rubber spatula or wooden spoon, roughly stir and fold mixture so that potatoes release some starch and liquid begins to thicken a little. Season to taste with more salt and white or black pepper. Set aside to rest for at least 30 minutes and up to overnight. (If resting longer than 4 hours, cover bowl and transfer to refrigerator.) Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it's too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold or at room temperature.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds (1kg) Yukon Gold potatoes, peeled, quartered, and cut into 1/2-inch-thick slices, peels reserved separately (see note), Kosher salt, 3 tablespoons (45ml) white wine vinegar, divided, plus more to taste, 1/4 cup (60ml) extra-virgin olive oil, and more.

Yes, Austrian-Style Potato Salad (Erdäpfelsalat) Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Austrian-Style Potato Salad (Erdäpfelsalat) Recipe

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