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Erdäpfelsalat (Austrian Potato Salad): The Perfect Side

Course Side Dish
Cuisine Austrian
Keyword Erdäpfelsalat, Potato Salad, Side Dish


  • 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
  • Water
  • 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.


Make a few hours before of serving. 
Information on potatoes: https://www.potatopro.com/news/2015/austrian-retailer-spar-offers-quality-tirol-potatoes