Erdäpfelsalat always has a place on the dining room table, especially when schnitzel is in the mix. This is another recipe I learned from my mother-in-law, who patiently talked me through so many of these Austrian dishes.
Looking at other “Austrian” recipes online, I find that many are largely written from Americans – here is the authentic take. Way less fussy than what you find on other sites, and more likely you’ll find something like this at a Heuriger (an Austrian restaurant, of great beer, even better wine, and a large selection of hearty dishes)
- Small, firm potatoes (depending on how many people, and if you want leftovers, 8+)
- Read here why these are the best variety. 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
- Vinegar (regular vinegar for vegetables )
- 2 very small, 1 small-medium yellow onion
- Optional: Parsley
Make-ahead a couple of hours before serving.
- 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.
- If you can handle it, I prefer to peel them hot as the skin peels right off.
- 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.