Austrian Potato Salad - Erdäpfelsalat

5 from 15 votes

Erdäpfelsalat is a deliciously warm Austrian Potato Salad consisting of potatoes, chicken stock, vinegar, onions, and mustard

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Austrian, German

Diet: Gluten Free, Halal

Servings: people

Calories: 231kcal

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.

Cut the potatoes uniformly sized to ensure that they cook evenly.
Start cooking the potatoes with cold water, bring the pan to a boil and lower the heat. Let the potatoes gently simmer, do not let them boil!
Add the dressing to the potatoes while they are still hot and losing moisture through steam.
Although it is best when served warm or at room temperature on the day it is prepared, the leftovers will keep fresh in the fridge for up to 3 days.