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This potato salad is a very popular side dish in Austria. It’s often served with the famous “Wiener Schnitzel” and “Wiener Backhendl” (breaded fried chicken), or any kind of grilled meat and sausages


  • 1.5 kg potatoes
  • Use waxy potatoes with yellow skin and flesh. Floury varieties easily fall apart.
  • Dressing
  • 100 g finely diced (red) onion
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • pepper
  • 1 tablespoon Dijon mustard
  • ½ cup vinegar (wine or cider vinegar)
  • ¼ l stock (simply dissolve a bouillon cube in boiling water)
  • 100 g (= about 8-10 tablespoons) oil


  • Either steam or boil potatoes with the skin (don’t overcook, potatoes should be tender but still firm!!!), peel them while they are still hot, let them cool a little bit and then cut into thin slices.
  • Mix warm stock with vinegar, oil, salt, pepper, sugar and chopped onion and whisk until all ingredients are well combined.
  • Pour the dressing over the hot potato slices, stir gently and let it sit at least 1 hour before serving.

Categories: Potato 
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