🇦🇹 Austria recipe
Erdapfelsalat
Erdapfelsalat, Viennese potato salad, is the essential accompaniment to Wiener Schnitzel and Backhendl. Unlike its mayonnaise-laden German cousins, the Viennese version is dressed while still warm with a light, brothy vinaigrette of beef stock, mustard, vinegar, and oil. The warm potatoes drink up the dressing, becoming deeply seasoned throughout, then are finished with finely sliced onions, fresh chives, and a generous grinding of black pepper.
Prep10 mins
Cook25 mins
Serves4
Difficultyeasy
Ingredients
- 1kg waxy potatoes (such as Kipfler or Charlotte)
- 150ml warm beef stock
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 4 tablespoons sunflower or mild vegetable oil
- 1 small red onion, very finely sliced into thin rings
- 3 tablespoons fresh chives, finely snipped
- Salt and freshly ground black pepper
- Pinch of sugar
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 210
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 8 g
