Viennese potato salad
Variations on potato salad, this time in the Viennese version. Viennese potato salad known as Wiener Erdäpfelsalat is a cornerstone of Austrian cooking. It is the classic partner to Wiener Schnitzel and it also shines on its own with a slice of good bread. The style is light and bright with no mayonnaise, built on tender waxy potatoes, warm stock, a gentle touch of onion, wine vinegar and fresh chives. When you mix it while warm, the salad turns silky and glossy, which is exactly what people search for when they look for Viennese potato salad or Austrian potato salad with no mayo.
Ingredients:
- 500g / 17,6 oz potatoes
- 200ml / 7 (fl.oz) / 0,8 cup hot broth
- 1 ks red onion
- 1 tbsp wine vinegar
- 1 tbsp vegetable oil
- Chive
- Salt
Recipe steps:
- Clean the potatoes and cook them whole in the skin. Keep a close eye on the cooking process - potatoes should remain firm.
- While the potatoes are cooking, prepare the other ingredients. Chop the chives into small pieces. Thanks to the chives, the salad refreshes them and looks lovely fresh.
- Cut the onions into rounds. Spoon the onion with the wine vinegar. The best is estragon, but you can also use plain brown. Salt it and mix. Then add a tablespoon of oil and season with salt.
- Peel the cooked potatoes and cut them into rounds 1 cm wide when still hot. Don't worry and process some more hot potatoes. The sooner you process them and pour in the broth, the better they absorb it.
- Finally, add the chopped chives, season the salad with salt (pepper can be added to taste). The better the ingredients you use, the better the result will be.
- Serve the salad still lukewarm. But if you quickly store it in the fridge and eat it the following day, it will be just as good. Leave it at room temperature for half an hour before serving.
Ingredients and flavor balance:
Choose firm boiling potatoes that hold their shape yet feel creamy. Cook them in the skin and slice them while still hot. Red onion gives a softer tone and a lovely color while white onion reads a bit sharper. Wine vinegar brings freshness, tarragon vinegar tastes elegant and apple cider vinegar feels rounder. Warm stock ties everything together, which is why hot potatoes love to meet hot stock. A splash of neutral oil smooths the texture and, together with the potato starch, forms a light emulsion so you get that signature sheen without any mayonnaise. Finish with a generous handful of chives for a clean herbal lift.
Technique notes:
Salt the cooking water and aim for potatoes that stay just firm. Peel and cut them while hot, then pour in hot stock in small additions so the slices drink it in. Marinate the onion briefly with vinegar and a pinch of salt to tame its bite, then stir in the oil and let it relax while you tend to the potatoes. Fold the salad gently with a wide spoon and feel free to crush a few slices so the dressing clings better. Season with salt and add black pepper at the end so its aroma stays vivid. Let the bowl rest for twenty minutes, the liquid will be absorbed and the flavors will settle.
Variations and ideas:
Regional touches tell a lovely story. In Styria a few drops of pumpkin seed oil add a nutty green ribbon. In Tyrol small cubes of speck may be rendered and folded through for a hearty table. A homey spring version welcomes thin radish slices, cucumbers or a handful of lamb’s lettuce. If you cannot find tarragon vinegar use white wine vinegar or apple cider vinegar. Some cooks finish the dressing with a tiny pinch of sugar for a mellow balance and others whisk in a spoon of Dijon mustard which rounds the emulsion while keeping the spirit of Vienna alive. Vegetarian batches work perfectly with vegetable stock, more robust plates pair well with beef stock from boiled beef.
Serving and pairing.
This salad tastes best when lukewarm because the aroma blooms and the texture stays creamy. Serve it with schnitzel, fried fish, roast chicken or grilled vegetables and herb patties. A crisp green leaf and a wedge of lemon on the side keep everything fresh and bright. Always scatter the chives right before serving so the color stays vivid. If you keep it for the next day, bring it out of the fridge half an hour before the meal. Many readers search for Wiener Schnitzel side dishes, so mentioning Viennese potato salad in that context helps more people find your recipe.
Make ahead and storage:
A no mayo potato salad is friendly to busy days. It keeps for two days in the refrigerator and the taste becomes rounder during the first hours. If it feels tight after chilling, add a spoon of hot stock and fold it in to bring back the silkiness. Marinate the onion on its own and mix it into warm potatoes so it stays crisp. Leftovers make a lovely open faced sandwich with smoked fish or roasted vegetables, which is a great tip to include for readers who like practical ideas.
Common pitfalls and easy fixes:
Too sour usually means too much vinegar and not enough stock, so warm stock and a small pinch of sugar will smooth it out. Dry texture points to cold potatoes that did not absorb the dressing, next time slice them hot and pour the stock right away. Crumbly pieces come from overcooking, so simmer gently and watch closely at the end. A greasy feel means too much oil, you only need a modest drizzle and careful mixing with hot stock.
