Erdäpfelsalat

Name: Erdäpfelsalat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 2 lbs waxy potatoes, scrubbed; 1 cup vegetable broth, hot; 1/4 cup white wine vinegar; 1/4 cup vegetable oil; 2 tsp Dijon mustard; 1 small yellow onion, finely diced; 1 1/2 tsp kosher salt; 1/2 tsp ground black pepper; 1 tsp granulated sugar; 2 tbsp fresh chives, snipped

45 minEasyServes 4320 cal/serving

AustrianSideStovetopVeganVegetarianDairy-FreeEgg-Free

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Ingredients

2 lbs waxy potatoes, scrubbed
1 cup vegetable broth, hot
1/4 cup white wine vinegar
1/4 cup vegetable oil
2 tsp Dijon mustard
1 small yellow onion, finely diced
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp granulated sugar
2 tbsp fresh chives, snipped

Instructions

1

Place 2 lbs scrubbed waxy potatoes in a pot of cold salted water. Bring to a boil and cook 20 to 25 minutes, until a knife slides in easily.
2

Drain the waxy potatoes and let them cool until you can handle them. Peel and slice them 1/4 inch thick into a large bowl.
3

Whisk 1 cup hot vegetable broth, 1/4 cup white wine vinegar, 1/4 cup vegetable oil, 2 tsp Dijon mustard, 1 tsp granulated sugar, 1 1/2 tsp kosher salt, and 1/2 tsp ground black pepper together.
4

Pour the dressing over the warm potatoes and add 1 small finely diced yellow onion. Toss gently so the slices do not break.
5

Let stand 30 minutes so the potatoes absorb the dressing. Fold in 2 tbsp snipped fresh chives and taste for salt and vinegar.
6

Serve warm or at room temperature with schnitzel or sausages.

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Questions

What is Erdäpfelsalat?

Erdäpfelsalat is the Austrian potato salad dressed with warm broth, vinegar, and oil instead of mayonnaise. It is best served warm or at room temperature and is a staple of Viennese taverns and Beisl menus. This reference files it under Austrian side: made on the stovetop, rated easy and about 45 minutes start to finish.

How much time should I plan for Erdäpfelsalat?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is step 5 (30 minutes): "Let stand 30 minutes so the potatoes absorb the dressing."

What can I use instead of Dijon mustard in Erdäpfelsalat?

The entry for Erdäpfelsalat calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

How do I store and reheat Erdäpfelsalat?

Refrigerate what is left of Erdäpfelsalat within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Can I halve or double Erdäpfelsalat?

Yes. As written it serves 4. Halved, the potatoes drops from 2 lbs to 1 lb; doubled, it is 4 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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