Austrian Potato Salad with Vinegar and Chives (Erdäpfelsalat)

About This Recipe

Erdäpfelsalat is Austria's distinctive potato salad, notably made without mayonnaise, relying instead on a warm vinegar-and-oil dressing that the potatoes absorb while still hot from boiling, giving the salad a lighter, sharper character than its creamy American counterpart. Traditionally served alongside fleischlaberl or Wiener Schnitzel, it's built to be a tangy counterpoint to rich, fried or braised main dishes rather than a heavy side in its own right. The technique that matters most is dressing the potatoes while they're still warm, since warm potatoes absorb the vinegar-based dressing far more effectively than cold ones, soaking up flavor throughout rather than just coating the surface. A small amount of hot stock or the potato cooking water whisked into the dressing helps it penetrate even further, a trick that distinguishes proper erdäpfelsalat from a simply oiled and vinegared potato salad. Finished with a generous scatter of fresh chives, this salad remains a defining Austrian side dish, its bright acidity making it the ideal partner for the country's heavier fried and roasted specialties.

Ingredients

Serves 4

• 800 gwaxy potatoes(boiled with skins on)
• 0.25 cuphot vegetable stock(or potato cooking water)
• 3 tbspwhite wine vinegar
• 1 tspdijon mustard
• 0.25small onion(finely diced)
• 4 tbspneutral oil
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 3 tbspfresh chives(chopped)

Instructions

1. 1

   Boil the potatoes

   Boil potatoes with skins on until fork-tender, about 18-20 minutes. Drain, reserving some of the cooking water.

2. 2

   Peel and slice while warm

   Peel the potatoes while still warm (using a towel to hold them) and slice into rounds.

3. 3

   Make the dressing

   Whisk hot stock, vinegar, mustard, diced onion, oil, salt and pepper together.

4. 4

   Dress while warm

   Pour the warm dressing over the sliced potatoes and toss gently.

   Dressing the potatoes while still warm is essential — they absorb the vinegar-based dressing far more effectively than once cooled.

5. 5

   Rest and finish

   Let sit at least 15 minutes for the flavors to absorb, then fold in fresh chives before serving warm or at room temperature.

Variations

• •

  Add crumbled bacon for a smokier, heartier version.

• •

  Add a bit of pumpkin seed oil, a distinctly Austrian ingredient, drizzled over the top for extra depth.

• •

  Serve slightly warm alongside fried schnitzel for the most classic pairing.

Storage

Refrigerate up to 3 days; bring to room temperature before serving for the best texture and flavor, since the dressing can seem muted straight from the fridge.

Frequently Asked Questions