📝 About This Recipe
Unlike its creamy, mayo-laden cousins, the authentic Austrian Erdäpfelsalat is a masterclass in balance, featuring a signature 'schlotzig' (creamy yet light) texture. This Alpine classic relies on a warm beef broth and vinegar emulsion that penetrates the starchy potatoes, creating a glossy, savory glaze. It is a soul-warming staple of Viennese taverns, offering a bright, tangy profile that perfectly cuts through rich, fried dishes.
🥗 Ingredients
The Potatoes
- 2 lbs Waxy Potatoes (such as Yukon Gold, Kipfler, or Fingerling)
- 1 tablespoon Salt (for the boiling water)
The Infusion Liquid
- 1 cup Beef Broth (high quality, must be very hot)
- 5 tablespoons Tarragon Vinegar (or white wine vinegar)
- 1 tablespoon Dijon Mustard (adds depth and emulsification)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Finish
- 1 small Red Onion (very finely minced)
- 4 tablespoons Neutral Oil (such as sunflower or grapeseed oil)
- 1/2 bunch Fresh Chives (finely snipped)
- 1 tablespoon Optional: Pumpkin Seed Oil (for a Styrian-style finish)
👨🍳 Instructions
-
1
Place the unpeeled potatoes in a large pot and cover with cold water and a tablespoon of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until fork-tender but not falling apart.
-
2
While the potatoes cook, finely mince the red onion. If you prefer a milder onion flavor, you can blanch the minced onions in boiling water for 30 seconds, though traditional recipes use them raw.
-
3
In a medium bowl, whisk together the hot beef broth, vinegar, Dijon mustard, sugar, salt, and black pepper until the sugar and salt are fully dissolved.
-
4
Once the potatoes are cooked, drain them and let them cool just enough to handle. It is crucial to peel and slice them while they are still quite warm to ensure they absorb the dressing.
-
5
Peel the warm potatoes using a small paring knife. Slice them into rounds approximately 1/8-inch (3mm) thick and place them into a large mixing bowl.
-
6
Pour about two-thirds of the warm broth mixture over the sliced potatoes. Add the minced onions.
-
7
Using a large spoon, gently toss the potatoes. Do not be afraid to be a little vigorous; you want a few of the potato edges to break down to create that signature 'schlotzig' creamy sauce.
-
8
Let the salad sit for at least 15-20 minutes. The potatoes will soak up the liquid like a sponge.
-
9
Check the consistency. If the salad looks dry, add the remaining broth. The final result should be moist and glossy, not swimming in liquid but definitely not dry.
-
10
Only after the potatoes have absorbed the broth, fold in the neutral oil. Adding the oil last ensures the broth can penetrate the potato starch first.
-
11
Taste and adjust seasoning. Potatoes absorb a lot of salt, so you may need an extra pinch or another splash of vinegar.
-
12
Fold in the fresh chives just before serving to keep them bright and aromatic.
💡 Chef's Tips
Always use waxy potatoes; starchy Russets will crumble into mush rather than holding their elegant slice. Peel and dress the potatoes while hot; cold potatoes have closed pores and won't absorb the flavor of the broth. For the best flavor, use a rich, homemade beef stock rather than water or bouillon cubes. Never use olive oil as it is too heavy and flavorful; a neutral oil allows the tang of the vinegar and the savor of the broth to shine. If you have time, let the salad rest for 2 hours at room temperature to allow the flavors to fully marry.
🍽️ Serving Suggestions
Serve alongside a classic, crispy Wiener Schnitzel for the ultimate Austrian experience. Pair with grilled sausages or Bratwurst for a rustic Alpine lunch. Accompany with a chilled glass of Grüner Veltliner, a crisp Austrian white wine. Top with a drizzle of dark green Styrian Pumpkin Seed Oil for a nutty, decadent twist. Add a side of fresh lamb's lettuce (Vogerlsalat) tossed directly into the potato salad just before serving.