Wiener Kartoffelsalad - the original potato salad
This is one of the most served side dishes for the Wiender Schnitzel, Afternoon snacks or alpine foods in general.
Ingredients
- 300 grams potatos
- 30 ml vegetable oil
- 180 ml beef broth
- 30 ml red wine vinegar
- 1 spoon estragon mustard or regular mustard and estragon herbs
- 1 spoon of sugar
- chives
- 1 Red onion sweet
- Salt&Pepper
- Optional salad cucumber or gherkins for a lighter cucumber version.
Instructions
- Cook the potatoes for around 20-25 minutes until soft and let them cool down.
- Chop the onions very fineand put aside and add them to the cold or luke warm broth.
- Add the vinegar, oil, mustard, sugar and salt and pepper in a bowl and mix with a fork to a soft vinaigrette.
- Now peel and slice the potatos in 2-3 millimeter thick slices and put them in a bowl. Some may break, but that is ok.
- Now add the vinaigrette to the potatoes and use a dipper to add the onions on the surface with as much broth as you need for a juicy potato dressing.
- If you make the cucumber summer version of the salad, cut the cucmber in thin slices and mix it gently ´with the potatoes.
- Now let the salad rest for about 15 minutes.
- Add chopped chives into the salad and on top before serving.
Notes
The cucumber version with a fresh salad cucumber is our favorite summer potato salad.