Erdäpfelsalat (Austrian Potato Salad)
User Reviews
5
Erdäpfelsalat (Austrian Potato Salad)
Description
Erdäpfelsalat (Austrian Potato Salad) uses small, waxy potatoes like Yukon Gold to ensure slices hold their shape when cooked. After boiling until just tender, the potatoes are peeled while still warm and sliced. A dressing is prepared by reducing chicken or vegetable broth to concentrate flavor, then mixing in white wine vinegar, tarragon mustard, and sugar for balanced acidity and mild sweetness.
The hot dressing is poured over the warm potato slices along with finely diced red onion, salt, pepper, and chives. Vegetable oil adds smoothness and richness. The result is a potato salad that is moist and flavorful with a harmonious blend of tangy, slightly sweet, and savory notes. The texture is tender with some slices breaking up slightly, which is traditional in Austrian style.
This potato salad suits hearty meals, pairing well with sausages, grilled meats, or as a standalone vegetarian dish. It can be served at room temperature or slightly warmed. Garnish with extra chives for fresh color.
Choosing waxy potatoes and uniform size ensures even cooking. Avoid overcooking to prevent mushy texture. Use a neutral oil rather than olive oil to achieve an authentic flavor. Dijon mustard may replace tarragon mustard if necessary, though flavors differ slightly.
Ingredients
- 2 pounds potato small to medium in size, 900 grams, waxy, preferably Yukon gold or other yellow/gold potatoes
- kosher salt
- 1 ⅓ cups chicken broth or beef or vegetable broth, good quality or stock
- ¼ cup white wine vinegar
- 1 tablespoon tarragon mustard aka estragon-senf, or Dijon mustard
- 2 teaspoons sugar
- 1 cup red onion finely diced
- ¼ cup vegetable oil neutral flavored, like vegetable or sunflower oil
- black pepper or white pepper, freshly ground
- 2 tablespoons chives plus more for garnish, fresh, minced
Instructions
- Wash the potatoes well, but don’t peel them. Add them to a pot, cover with cold water, and salt the water. Bring to a boil and cook for about 20 to 30 minutes (depending on the size of your potatoes) or until the potatoes can be easily pierced with a fork. Do not overcook them or they’ll fall apart.
- Meanwhile, add the broth to a small saucepan, bring to a boil, then reduce the heat to simmer uncovered until approximately reduced by half, about 20 to 25 minutes (may vary depending on surface area of saucepan,etc), yielding about ⅔ cup. This will help concentrate the flavor. Immediately stir in the vinegar, mustard and sugar. Keep the mixture hot until ready to use.
- Drain the potatoes and set aside to cool slightly. Once they are just cool enough to handle but still warm, peel them and cut them into ¼-inch thick slices. Transfer the sliced potatoes to a large mixing bowl.
- Add the hot vinegar-broth mixture, the finely diced red onion, salt and pepper to the still warm potatoes in the mixing bowl and stir with a wooden spoon or rubber spatula to combine. Add the oil and stir again so the potatoes start to release some of their starch into the dressing to thicken it. The mixture will look soupy at first, but give it time.
- Set the salad aside to rest at room temperature for 30 minutes, stirring it every 10 minutes so the dressing absorbs evenly. The mixture will thicken as time goes on. Stir in the minced chives, then taste and adjust seasoning as needed. Garnish with more chives if desired.
- Serve warm (after 30 minutes of resting), at room temperature or cold. You may refrigerate this Austrian potato salad for up to 3 days.
Notes
- Use waxy potatoes such as Yukon Gold for best texture; avoid starchy types like Russets.
- Select potatoes of uniform size to promote even cooking.
- A slightly broken texture when mixing is traditional and acceptable.
- Opt for neutral-flavored oils like vegetable or sunflower oil; olive oil is not typical here.
- Tarragon mustard is traditional, but Dijon mustard can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 808mg | 34% |
| Potassium | 49mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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