Erdpfelsalat
Discover the authentic flavors of Austrian comfort food with this traditional Erdäpfelsalat, a warm potato salad that’s as simple as it is satisfying. Made with tender, waxy potatoes like Yukon Gold and coated in a tangy, savory dressing of white wine vinegar, sunflower oil, and Dijon mustard, this dish bursts with well-balanced flavors. The addition of finely diced red onion and a sprinkle of fresh chives adds depth and vibrant color, making it a visually appealing centerpiece for any table. Perfect for serving warm or at room temperature, this 40-minute recipe is an ideal side dish for schnitzel, sausages, or grilled vegetables. Packed with rich European flair, Erdäpfelsalat is a must-try for fans of hearty, rustic cuisine.
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Recipe Information
Ingredients
- 800 grams waxy potatoes (e.g., Yukon Gold)
- 250 milliliters vegetable broth
- 4 tablespoons white wine vinegar
- 3 tablespoons sunflower oil (or neutral cooking oil)
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small red onion
- 3 tablespoons fresh chives
Instructions
Wash and scrub the potatoes. Place them in a pot of cold, salted water and bring to a boil. Cook the potatoes for 20-25 minutes, or until tender when pierced with a fork.
While the potatoes are cooking, finely dice the red onion and set aside. Chop the fresh chives finely and reserve for garnish.
Once the potatoes are cooked, drain them and let them cool slightly until you can handle them. Peel the potatoes (optional) and slice them into thin rounds or bite-sized chunks.
In a small saucepan, heat the vegetable broth over medium-low heat until warm. Stir in the white wine vinegar, sunflower oil, Dijon mustard, sugar, salt, and black pepper. Mix until the sugar dissolves and the dressing is well combined.
Place the sliced potatoes and diced red onion in a large mixing bowl. Pour the warm dressing over the potatoes and gently toss to coat, being careful not to break the potatoes.
Let the salad sit for at least 15 minutes to absorb the flavors. Taste and adjust the seasoning with additional salt or vinegar if needed.
Before serving, sprinkle the potato salad with the chopped chives for freshness and color. Serve warm or at room temperature.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 19.0 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4093 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
