Thinly sliced warm potatoes dressed in a tangy broth, vinegar and mustard dressing, the classic Austrian companion to schnitzel.
Austrian Erdäpfelsalat is a real, traditional Austrian dish, known as Warm Potato Salad with Vinegar Dressing. Thinly sliced warm potatoes dressed in a tangy broth, vinegar and mustard dressing, the classic Austrian companion to schnitzel.\n\nErdäpfelsalat is the traditional accompaniment to Wiener Schnitzel across Austria, distinguished from creamy mayonnaise-based potato salads by its light, vinegar-forward dressing absorbed while the potatoes are still warm.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.
Serves 4
Boil the potatoes whole, skin-on, until just tender, about 20 minutes.
Peel and slice the potatoes thinly while still warm, since they absorb the dressing best at this stage.
Whisk together hot broth, vinegar, mustard, diced onion, oil, salt and pepper.
Pour the warm dressing over the sliced potatoes while everything is still warm, tossing gently.
Let the salad sit for at least 15 minutes so the potatoes fully absorb the dressing.
Sprinkle with fresh chives and serve warm or at room temperature alongside schnitzel.
Slice the potatoes while they're still warm — this is essential, since warm potatoes absorb the vinegar dressing far better than cooled ones.
Use a hot broth for the dressing, not cold, to help it penetrate the potato slices more effectively.
Let the salad rest before serving so the flavors have time to fully absorb into the potatoes.
Add crispy bacon bits for a heartier version.
Some households add a splash of pumpkin seed oil, an Austrian specialty, for extra flavor.
A version with a touch of sugar balances the vinegar for those who prefer a milder tang.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Erdäpfelsalat is the traditional accompaniment to Wiener Schnitzel across Austria, distinguished from creamy mayonnaise-based potato salads by its light, vinegar-forward dressing absorbed while the potatoes are still warm.
The potatoes were likely cooled before dressing — always dress them while still warm so they properly absorb the vinegar and broth.
Waxy potatoes that hold their shape when sliced, rather than starchy potatoes that fall apart, are ideal for this salad.
Yes, it holds well for a few hours at room temperature, and the flavor continues to develop as it sits.
Per serving (220g / 7.8 oz) · 4 servings total
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