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Viennese Potato Salad | Classic & Juicy

Name: Viennese Potato Salad | Classic & Juicy
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 1 kg firm-cooking potatoes; 250 ml beef broth; 40 ml vegetable oil; 20 ml white wine vinegar; 1 pinch black pepper; 1 pinch table salt; 1 red onion; 2 pickled gherkins

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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.

Ingredients

Price per portion:€ 2.03

Salad Base

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Waxy potatoes 1 kg festkochende Erdäpfel

Beef broth 250 ml Rinderbrühe

Vegetable oil 40 ml Pflanzenöl

White wine vinegar 20 ml Weißweinessig

Refinement

Pickles 2 Essiggurken

You probably have at home

Red onions 1 Rote Zwiebel

Ground black pepper 1 Prise Schwarzer Pfeffer

Fine salt 1 Prise Speisesalz

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.