Austrian Potato Salad (Erdäpfelsalat)

Ingredients

• 2 kg waxy potatoes (such as Yukon Gold or fingerlings)
• 1 white or red onion (finely chopped)
• 0.75 cup sweet and sour pickle juice
• 2.5 tbsp white wine or apple cider vinegar (2-3 tbsp)
• 3 tbsp mildly spicy mustard
• 1 tbsp sugar
• 4 tbsp neutral oil (for lubrication)
• 3.5 cup hot broth (chicken, beef, or vegetable; 3-4 cups)
• salt (to taste)
• black pepper (to taste)
• chives (finely chopped, for garnish (optional))
• mache salad (lightly dressed, for topping (optional))

Steps

1. 1

   Steam the waxy potatoes for 20 to 25 minutes until you can easily pierce them through with a knife. Steaming is preferred over boiling to maintain texture.

2. 2

   While the potatoes cook, finely chop one white or red onion and place it in a large mixing bowl.

3. 3

   To the bowl with the onions, add 3/4 cup pickle juice, 2-3 tbsp vinegar, 3 tbsp mustard, 1 tbsp sugar, salt, and black pepper. Whisk to combine.

4. 4

   Add 4 tbsp of neutral oil to the dressing and stir. Let the mixture sit while the potatoes finish cooking to allow the onions to lose their raw edge.

5. 5

   Once the potatoes are done, let them cool slightly but peel them while they are still warm.

6. 6

   Cut the warm potatoes directly into the bowl with the dressing. Slice them irregularly; thinner slices will disintegrate to create the viscous sauce, while larger ones will stay whole for texture.

7. 7

   Give the potatoes and dressing a preliminary mix to coat.

8. 8

   Pour in the hot broth (chicken, beef, or vegetable) until the liquid reaches just below the surface of the potatoes.

9. 9

   Give the salad another round of seasoning with salt and pepper, then let it sit for about one hour. During this time, the potatoes will soak up much of the liquid and salt.

10. 10

    After resting, taste the salad and season one last time. If desired, mix in finely chopped chives for color.

11. 11

    Serve at room temperature or slightly warmed, optionally topped with lightly dressed mache salad.

Notes

The key to this salad is the 'Schlotzigkeit' (viscosity). The potatoes must be warm when sliced and mixed with the hot broth to release their starch properly. It is traditionally served with Schnitzel or Cordon Bleu.

Nutrition per serving

• side dish
• Austrian
• potato salad
• vegetarian
• dairy-free
• steamed