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Viennese Potato Salad | Classic & Juicy
(0)
55 min
Under an hour
Gurkerl Küche
Ein echter Klassiker der österreichischen Küche! Dieser Wiener Erdäpfelsalat besticht durch seine Saftigkeit und den perfekten Glanz, ganz ohne Mayonnaise. Die Kombination aus warmen Erdäpfeln, kräftiger Rinderbrühe und feinem Weißweinessig sorgt für den unverwechselbaren Geschmack, der ideal zu einem Wiener Schnitzel passt.
Preparation method
Wash the potatoes thoroughly and boil them in salted water for approx. 25-30 minutes until soft. Make sure to use potatoes of similar size so they cook evenly.
Drain the water and let the potatoes steam dry for about 10 minutes. Peel them while still warm and cut into slices about 0.5 cm thick.
Bring the beef broth almost to a boil in a small pot. Add oil and vinegar. Season generously with salt and pepper – the marinade can be a bit spicier, as the potatoes will absorb a lot of flavor.
Chef's tip
For the perfect shine, be sure to pour the marinade over the still warm potatoes.
If you like it particularly spicy, you can stir a teaspoon of tarragon mustard into the marinade.
Ingredients
Nutritional values
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