Erdäpfelsalat is a common side dish in Austria, and it always has a place on the dining room table especially when schnitzel is in the mix. It’s also commonly found at local Heuriger restaurants, which are restaurants hat typically serve local wines, beers and Austrian dishes. They found all over the country and k This is another recipe I learned from my mother-in-law, that I now make for my husband and I often.
Looking at other “Austrian” recipes online, I find that many are largely written from Americans – here is an authentic take. Honestly, I find it way less fussy than what you find on other sites and you still get amazing results.
Erdäpfelsalat (Austrian Potato Salad): The Perfect Side
- Small, firm potatoes (depending on how many people, and if you want leftovers, 8+) Read why these are the best variety (link below in notes). Do not use floury potatoes, but a waxy variety that will remain firm after boiling in order to make clean slices. This is called Festkochende in German. They must be small. Though I find it more difficult to find the particular type we use in Austria if you are living in America or elsewhere, try your best. Fingerling potatoes are a great bet, and more widely available, I believe.
- Neutral Oil
- White Wine Vinegar
- 1-2 small-medium yellow onions
- Salt, Sugar, Pepper
- Optional: Parsley
- Place whole, unpeeled potatoes in water and boil until they can easily be pierced with a fork.
- In the meantime, dice your onion(s)
- Once the potatoes are boiled, peel them while hot
- Slice the potatoes a little more than or about 1/2 cm thick. They should not be too thin, or they will crumble.
- Add the potatoes and onions to a bowl
- Add a few tablespoons of vinegar, and equal parts water; a few pinches of salt and sugar. Start with less. Stir in. Do not add the oil just yet – only one or two hours before serving, as this should coat the potatoes, not be entirely soaked into them.
- Continue to stir over time and TASTE – this will taste different in the beginning and over the next couple of hours. Add salt, sugar, vinegar or water when it is necessary – add pepper and parsley if you would lie.
- Add the oil an hour or two before serving, a couple of tablespoons. Taste before serving, and add more if necessary.
- Serve at room temperature.