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Traditional Viennese Potato Salad (Erdäpfelsalat with Warm Beef Broth, Red Onion and Mustard)
The authentic Austrian schnitzel companion: warm sliced potatoes infused with savory beef broth, tarragon mustard, red onion, and apple cider vinegar, naturally emulsified without mayonnaise.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Firm waxy salad potatoes, boiled in skins800 g
- Hot rich beef broth250 ml
- Red onion, finely diced1 pc
- Apple cider vinegar4 tbsp
- Dijon or Austrian tarragon mustard1 tbsp
- Sunflower or rapeseed oil4 tbsp
- Fresh chives, snipped2 tbsp
- Fine salt1 tsp
Preparation Steps
1
Boil potatoes in salted water until tender (20-25 mins). Peel while hot and slice into 0.5-cm rounds directly into a large bowl.
25 min timer
2
Whisk hot beef broth with vinegar, mustard, salt, and diced onion. Pour over hot potato slices. Stir gently so starch creates a silky emulsion.
5 min timer
3
Fold in sunflower oil and let rest at room temperature for 15 minutes to achieve the classic velvety Austrian texture (schlotzig). Sprinkle with chives and serve.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
240
Protein
5g
Carbohydrates
34g
Fat
10g
Allergens
Mustard
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
