This traditional Viennese potato salad is the perfect side dish without heavy mayonnaise. Its secret is a mustard dressing made with warm broth, into which the potatoes go while still hot. They soak up all the flavors and the salad stays wonderfully juicy. It goes great with baked fish or classic schnitzel.
At a Glance:
- Prep time: 15 min | Cooking time: 30 min | Total: 45 min
- Servings: 4 | Difficulty: Easy
- Great for: a family lunch or a festive menu
- Make ahead: yes (best after it has rested)
- Storage: in the fridge for 2–3 days
- Serving tip: with Wiener schnitzel or baked fish
- Main ingredient: potatoes
Ingredients
- 2.2 lb (1 kg) waxy or all-purpose boiling potatoes (such as Yukon Gold or red potatoes), boiled in their skins
- 1 large red onion (or 2 smaller ones)
- 1 1/4 cups (300 ml) warm beef broth
- 2 1/2 tablespoons (40 g) mustard
- 2 1/2 tablespoons (40 ml) apple cider vinegar or distilled white vinegar
- 1/3 cup (75 ml) sunflower or other neutral oil
- salt (to taste)
- freshly ground black pepper (to taste)
- fresh parsley or chives (for sprinkling)
Instructions
- Wash the whole potatoes thoroughly, put them in a pot of salted water, and cook for about 30 minutes.
- After half an hour, test the potatoes with a fork. If it slides in easily, take the pot off the heat.
- Drain off the hot water and run cold water over the potatoes for a few minutes. Let them cool just enough that you can hold them, then peel them.
- While the potatoes cook, peel the onion and chop it finely.
- Make the dressing: pour 1 1/4 cups (300 ml) of warm beef broth into a larger bowl, add the mustard, and stir well.
- Stir in the vinegar and oil, then add the chopped onion.
- Slice the peeled potatoes into rounds and add them to the dressing right away, while still warm.
- Finally, season with salt and black pepper and toss the salad gently one last time.
- Cover the bowl with plastic wrap and let it stand for at least 20 to 30 minutes so the potatoes absorb all the flavors.
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Tips and Storage
- Slice the potatoes into the dressing while they are still warm. At this stage they soak up the liquid and the aroma of the broth best.
- Never let the potatoes cool completely before slicing. The salad would turn out dry and the flavors wouldn’t blend.
- Serve the salad at room temperature, or chill it in the fridge before serving.
- Right before serving, freshen the salad with freshly chopped parsley or chives.
Frequently Asked Questions (FAQ)
- How long does Viennese potato salad keep in the fridge? It keeps for 2–3 days in the fridge in a covered container.
- What can I use instead of beef broth in Viennese potato salad? You can use vegetable or chicken broth for a similar result.
- Why is my Viennese potato salad too watery? You probably added the potatoes to the dressing after they had cooled too much, or you used too much liquid.
- Can I add pickles or extra onion to Viennese potato salad? The traditional recipe doesn’t include them, but you can add them for a fresher flavor.
The recipe is based on a version by Recepttura, adapted by the We Cook With Love team.
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