Potato salad

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.

Print Recipe
Potato salad in a small bowl garnish with chives
40 Minutes
2.4 lb potatoes
0.75 cup beef stock
4 tbsp sunflower oil (or other neutral oil)
5 tbsp vinegar
1 tsp salt
1 pinch of sugar
0.5 bunch chives
  1. Prepare the ingredients.
    Wash the potatoes and chives. Thinly slice the chives. Peel and finely dice the onion.
    Ingredients potato salad
  2. 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).
    Cook potato
  3. 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.
    Marinate potato salad
  4. 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.
    Peel potato
My little secret

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.

1 thought on “Potato salad”

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