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Erdäpfelsalat (Austrian Style Potato Salad)

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Dinner, Side Dish

Ingredients
  

  • 2 lbs Yukon Gold Potatoes diced + peels reserved separately
  • Kosher salt
  • 3 tbsp White Wine Vinegar divided
  • 1/4 cup Vegetable Oil
  • 1 tbsp Dijon Mustard
  • 3/4 cup Red Onion chopped
  • 2 tbsp Chives cut
  • 1/2 cup Chicken Stock
  • 2 tsp Sugar
  • Pepper to taste

Instructions
 

  • Place diced potatoes in a large saucier or pot and cover with water. Season generously with salt. Place potato skins in a fine-mesh strainer and place on top of pot. Add just enough water to submerge potato skins. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.
  • Discard potato skins, drain potatoes, and transfer to a rimmed baking sheet. Immediately sprinkle with 2 tbsp of vinegar and set aside to cool. When they are cool enough to handle, transfer potatoes to a large bowl.
  • Add remaining vinegar, olive oil, mustard, red onion, chives, chicken stock, and sugar. Roughly stir and fold mixture so that potatoes release some starch and liquid begins to thicken a little. Season to taste with more salt and black pepper. Set aside to rest for at least 30 minutes and up to overnight. Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it's too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold or at room temperature.
  • Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it's too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold or at room temperature.
  • Enjoy!
Keyword Onions, Potato, Salad