The traditional Austrian potato salad is with beef stock and vinegar. Normally, we don’t use mayonnaise. Use instead of beef stock vegetarian stock for a vegetarian variant. Potato salad goes perfectly with meat dishes like Viennese Schnitzel.
- Prepare the ingredients. Wash the potatoes and chives. Thinly slice the chives. Peel and finely dice the onion.
- Cook the potatoes Place the potatoes in a large saucepan, and cover with water. Bring to boil over medium-high heat and then reduce heat. Cook until the potatoes are cooked through (ca. 20 minutes).
- Make the marinade While the potatoes are cooking, make the marinade. Whisk beef stock, vinegar, sunflower oil, sugar, salt and mustard in a small saucepan. Add the diced onions and heat to medium-high. After 5 minutes turn off the heat.
- Make the salad Peel and slice the potatoes, when cooked. In a large bowl combine the marinade and the potatoes. Set aside to marinate at least 10 minutes, stirring occasionally. Add the chopped chives and season with salt and pepper to taste.
I prefer to eat the potato salad warm but you can eat it cold as well. My absolute favorite potato salad is with some lambs lettuce and pumpkin seed oil.