Best 5 Austrian Potato Salad Aka Erdapfelsalat Recipes
Austrian potato salad, also known as "Erdäpfelsalat", is a beloved dish that holds a special place in Austrian cuisine. It is commonly served as a side dish at gatherings, picnics, and festive occasions, and is cherished for its delightful blend of flavors and textures. Made with boiled potatoes, a tangy vinaigrette, and an array of other ingredients such as onions, celery, and herbs, this salad offers a harmonious balance of tanginess, creaminess, and a satisfying crunch. Whether you prefer a classic or a more contemporary twist, there are countless variations to explore, each promising a unique culinary experience that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
AUSTRIAN-STYLE POTATO SALAD (COOK'S ILLUSTRATED)
For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and look to the soup pot. Simmering the potatoes in a shallow pan with vegetable stock, water, sugar, and salt yielded deeply flavored potatoes. Yukon Golds have just enough starch to contribute creaminess without breaking apart. To finish, the recipe calls for adding mashed potatoes to the dressing, which thicken it perfectly every time. The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. If you can't find cornichons, chopped kosher dill pickles can be used in their place. To maintain its consistency, don't refrigerate the salad; it should be served within 4 hours of preparation. The vinegar in the cooking water is key -- it lengthens the window of time between when the potatoes go from perfectly cooked to mushy. Something about pectin in the potato breaking down...
Provided by Wish I Could Cook
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
- Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
- 3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 350.9, Fat 14.2, SaturatedFat 1.9, Sodium 1270.8, Carbohydrate 53, Fiber 5.7, Sugar 7, Protein 5
AUSTRIAN POTATO SALAD
Austrian potato salad is lighter than American potato salad since it's made without mayo. It has a vinegar base and is flavored with onions, broth, and mustard. This potato salad is a traditional side dish for Schnitzel.
Yield 6 servings (side dish)
Number Of Ingredients 9
Steps:
- Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
- When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
- Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
- Deglaze onion with vinegar, add soup and salt.
- Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
- Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
- Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
- Potato salad is consumed either warm (after the 30 minute resting time) or chilled (for longer resting times).
- Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.
AUSTRIAN-STYLE WARM POTATO SALAD
Steps:
- In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
- Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.
- Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
- Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.
AUSTRIAN POTATO SALAD
This unusual potato salad is simply wonderful, it contains no Mayo. The use of pumpkin seed oil gives a super flavour. We us e this as a side dish to Chilli con carne. There are never any leftovers.
Provided by Brian Holley
Categories Potato
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the sliced potatoes till just tender, drain and set aside.
- In a large bowl mix together all the other ingredients.
- Add salt to taste, dilute with a little water if the flavour is too strong. You can add more oil, vinegar to make more dressing if necessary.
- Mix in the potatoes, stir all together gently so as not to break up the potatoes.
- Invite me to dinner, it's that good.
Nutrition Facts :
AUSTRIAN POTATO SALAD RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 12
Steps:
- Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to a boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced, 15 to 17 minutes. Remove cover, increase heat to high, and cook 2 minutes. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with plenty of salt and black pepper. Serve warm or at room temperature.
Tips:
- To save time, you can use pre-cooked potatoes.
- If you don't have any vegetable broth, you can use chicken broth or water.
- To make the salad more flavorful, you can add some chopped bacon or ham.
- If you like a creamier salad, you can add some sour cream or mayonnaise.
- To make the salad more colorful, you can add some chopped fresh herbs, such as parsley, chives, or dill.
- Serve the potato salad warm or at room temperature.
Conclusion:
Austrian potato salad is a delicious and versatile dish that can be served as a side dish or a main course. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, tangy dressing, and flavorful vegetables, Austrian potato salad is sure to be a hit at your next gathering.
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