Austrian Potato Salad - Erdäpfelsalat
User Reviews
5
Austrian Potato Salad - Erdäpfelsalat
Description
This potato salad uses waxy potato varieties cut uniformly and simmered gently from cold water to ensure even cooking and maintain shape. While potatoes cook, a dressing is prepared by warming chicken or beef stock combined with apple cider vinegar, Dijon mustard, salt, sugar, black pepper, and vegetable oil.
The warm dressing is mixed into the drained, hot potatoes to allow flavor absorption and a slight thickening as the potato starches interact. Diced red onion is added for sharpness, and the salad is garnished with chopped chives. It is best served warm or at room temperature to preserve the creamy sauce consistency.
The salad keeps for up to three days refrigerated but is ideally consumed fresh. It makes a versatile side for meats or as part of a meal featuring Austrian flavors.
Ingredients
- 750 g waxy potato such as Charlotte, Maris Piper or Jersey Royals
- 150 ml chicken stock or beef stock
- 50 ml apple cider vinegar
- 1 ½ tablespoon Dijon mustard
- 2 teaspoon salt
- 2 teaspoon sugar
- ½ teaspoon black pepper freshly ground
- 2 tablespoon vegetable oil
- 1 medium red onion (diced)
- chives to garnish, chopped
Instructions
- Peel and cut the potatoes into 2 cm- 3 cm cubes or slice them with 1.5 cm - 2 cm thickness if you prefer.
- Place the cubed or sliced potatoes in a pan with cold water over medium heat and bring to a boil.
- Lower the heat and gently simmer until the potatoes are cooked.
- While the potatoes are cooking, start preparing the sauce.
- In a small saucepan, combine the stock, vinegar, mustard, salt, sugar, pepper, and vegetable oil.
- Gently warm the sauce on low heat until the sugar resolves, remove from the heat and add the red onions.
- When the potatoes are cooked, drain the water and place the potatoes in a large bowl.
- Add the sauce to the potatoes and gently stir to combine all the ingredients until the starch from the potatoes starts to thicken the sauce.
- Check the seasoning and add more salt or vinegar if needed.
- Garnish with chopped chives and serve warm or room temperature to maintain the creamy texture of the sauce.
Notes
- Cut potatoes uniformly to cook evenly and maintain consistent texture.
- Begin cooking potatoes in cold water and gently simmer, avoiding boiling for best results.
- Mix the dressing while potatoes are still hot for proper flavor absorption and creaminess.
- Store leftovers refrigerated for up to three days; best served warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1293mg | 54% |
| Potassium | 889mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 39mg | 43% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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