This refreshing Austrian potato salad is a wonderful mix of tender potatoes, tangy vinegar, and fresh herbs. It’s perfect as a side dish for any meal or a picnic treat!
You won’t believe how simple it is to whip up. Just boil the potatoes, mix in the ingredients, and let the flavors mingle. I love serving it chilled on warm days—such a crowd-pleaser! 🥔🌿
Key Ingredients & Substitutions
Waxy Potatoes: I recommend using Yukon Gold or red potatoes. They hold their shape well after boiling. If you’re in a pinch, fingerling potatoes can also work, but they might have a different texture.
Red Onion: Finely chopped red onions add a nice bite. If you prefer something milder, you can use shallots instead. Green onions also make a tasty alternative!
Vinegar: White vinegar gives a sharp tang, but apple cider vinegar is gentler and adds a slight sweetness. You can swap it with rice vinegar for a mellow flavor.
Broth: Warm vegetable broth helps to blend flavors, but you can use chicken broth for a richer taste. If you’re vegetarian, stick with vegetable broth.
Fresh Herbs: Chives are my go-to for this salad, but parsley works well too. For a twist, try adding fresh dill for extra flavor!
How Do You Achieve the Best Texture for Potato Salad?
Getting the right texture is key to making a delicious potato salad! Here’s how to nail it:
- Start with waxy potatoes, as they hold their shape when boiled. Avoid starchy potatoes like Russets, which can become mushy.
- Be careful not to overcook the potatoes! They should be tender but not falling apart, which usually takes about 15-20 minutes.
- Let the potatoes cool a bit before slicing; they’ll absorb the dressing better when warm, but slicing them too hot can lead to mush.
- Gently toss them with the dressing to keep the slices intact. Over-mixing can turn them gummy.
- Let it sit for at least 20 minutes; this allows the flavors to deepen and helps meld the ingredients together for a better bite!
Following these steps will help you achieve a perfect potato salad that is both tasty and satisfying!
Easy Austrian Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds waxy potatoes (such as Yukon Gold or red potatoes)
- 1 small red onion, finely chopped
For the Dressing:
- 3 tablespoons white vinegar (apple cider vinegar works too)
- 4 tablespoons vegetable oil or light olive oil
- 1 teaspoon sugar
- 1/2 cup vegetable or chicken broth (warm)
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons chopped fresh chives or parsley
How Much Time Will You Need?
This potato salad will take about 30 minutes to prepare, plus a little extra time to let the flavors meld. You’ll spend around 15-20 minutes cooking the potatoes, with an additional 10 minutes to mix everything together. If you chill it in the fridge for a while, you can really enhance the flavor!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the whole potatoes into a large pot. Cover them with cold water and add a pinch of salt. Bring the pot to a boil and cook the potatoes until they are just tender when you poke them with a fork, usually about 15-20 minutes depending on their size. You want them cooked but not mushy, so keep an eye on them!
2. Prepare the Potatoes:
Once the potatoes are cooked, drain them using a colander and rinse briefly with cold water to stop the cooking process. While they’re still warm, carefully peel off the skins—this should be easy if the potatoes are warm! Slice them into 1/4-inch thick rounds and place them in a large bowl.
3. Make the Dressing:
In a separate small bowl, combine the finely chopped red onion, white vinegar, sugar, warm vegetable or chicken broth, and oil. Whisk everything together until well mixed. This dressing will bring all the flavors together!
4. Combine and Season:
Pour the warm dressing over the sliced potatoes while they are still warm. Gently toss the mixture to coat the potatoes evenly without mashing them. Season with salt and freshly ground black pepper to taste.
5. Let it Rest:
Let the salad sit at room temperature for at least 20 minutes. This waiting period allows the potatoes to absorb the dressing and all the delicious flavors. If you prefer, you can also place it in the fridge to chill before serving—it can be even more refreshing that way!
6. Garnish and Serve:
Just before serving, sprinkle the salad with fresh chopped chives or parsley for a pop of color and extra flavor. This dish pairs wonderfully with sausages, schnitzel, or grilled meats. Enjoy your tasty Austrian potato salad!
FAQ for Easy Austrian Potato Salad
Can I Use Different Types of Potatoes?
Yes, you can! While waxy potatoes like Yukon Gold or red potatoes work best for this recipe due to their firm texture, you can also use fingerling or new potatoes. Just keep in mind that starchy potatoes like Russets may turn mushy and won’t hold their shape as well.
How Can I Make This Salad Vegan?
To make this salad vegan, simply substitute the chicken broth with vegetable broth. You can also use a vegan-friendly oil, such as olive oil, which is already included in the recipe. The salad will still be delicious!
What’s the Best Way to Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To keep the flavors fresh, it’s best to consume it within that time frame. If the salad seems a bit dry after chilling, add a splash of broth or a bit more oil before serving!
Can I Prepare This Salad in Advance?
Absolutely! You can prepare the salad a day in advance, just keep it in the fridge. The flavors will meld beautifully. If you make it early, give it a gentle toss and check the seasoning before serving, as the salad may need a little salt or vinegar adjustment after refrigeration.
