Austrian Potato Salad (Erdapfelsalat)

Austrian Potato Salad in decorative blue bowl, ganished with chives and red onion.

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Austrian Potato Salad (Erdapfelsalat)

Tangy, warm potato salad with Yukon Gold potatoes, apple cider vinegar, red onion, beef broth and Dijon mustard.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Austrian

Servings: , 1/2 cup servings

Calories: 320kcal

Author: Anecia Hero

Ingredients

2 pounds Yukon Gold potatoes
1 cup beef broth, warmed
⅓ cup apple cider vinegar
¼ cup neutral oil
⅓ cup minced red onion
1 tablespoon Dijon mustard
1½ teaspoon sugar
salt and pepper to taste
chives (garnish)

Instructions

Bring 2 quarts of generously salted water to boil; add potatoes and cook 20 minutes or until fork tender; drain and allow to rest a few minutes until they're cool enough to touch; remove skins and slice into ¼" inch rounds; transfer to serving bowl
2 pounds Yukon Gold potatoes
Heat beef broth in microwave; combine remaining ingredients in a medium sized mixing bowl; add warm broth to the dressing, combine well, taste for salt and pepper, then drizzle over warm potatoes; garnish with chopped chives and serve immediately
1 cup beef broth, warmed, ⅓ cup apple cider vinegar, ¼ cup neutral oil, ⅓ cup minced red onion, 1 tablespoon Dijon mustard, 1½ teaspoon sugar, salt and pepper to taste, chives

Notes

Potatoes:

Peel and boil the potatoes whole - do not slice them.

Tangy Dressing:

No need to cook the dressing; the sugar dissolves when the warm broth hits it.

You might have some dressing leftover. When you add it to the warm potatoes, gently fold the potatoes with a soft spatula to coat; you can always add more, but you can't take it out. If you add too much dressing, serve the potatoes with a slotted spoon.

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