Austrian Potato Salad

This recipe is a delicious classic Viennese potato salad, just like you would eat it at Grandma’s or in the famous traditional Viennese restaurant “Figlmüller” as an accompaniment to the Wiener Schnitzel, but all vegan. Huh! What shouldn’t be vegan in a potato salad that isn’t prepared with sausage, meat or egg? Viennese-style potato salad is originally marinated with beef broth. Sob! Such surprises are often to be found in Austrian cuisine.

You can find some more recipes from Austria on my blog that are guaranteed to be cruelty-free, such as potato dumplings with red cabbage, kale stew with potatoes (yes, we love potatoes) but also Krautfleckerl (Austrian noodles with cabbage), Liptauer (a savory spread), apple cinnamon rolls or Kaiserschmarrn.

If you were wondering what the difference of a German vs Austrian potato salad is: It can’t be answered that easily, as there is also no such thing as a classical German potato salad. There is a Bavarian potato salad, a Swabian potato salad, a potato salad from Northern Germany, … They can also be made with mayonnaise or with oil and vinegar instead. But what is often found in them are cucumbers (or gherkins), and eggs.

This vegan potato salad is made without mayo, also without eggs, sour cream, bacon, celery, cucumber, and without gherkin. Instead, this delicacy is made classically with (apple cider) vinegar and oil, as well as mustard. It’s much lighter than the mayonnaise version, but still very hearty.

In addition to these ingredients, it is the broth that is responsible for the good taste. Unfortunately, this is usually beef broth. But nobody needs a dead cow for a tasty potato salad, vegetable broth does the same and easily transforms it into a vegan potato salad. It still tastes very authentic. As a Viennese who has eaten tons of Austrian potato salad, I dare to say so.

One “secret” and a special thing about the Viennese potato salad is a dressing made with red onions, over which you pour the hot broth. As a result, the onions are blanched and no longer taste as strong.

For potato salad, please use waxy potatoes, bring them to a boil, and let them cook for about 20 minutes. After you have briefly quenched them with cold water, you can peel them and cut them into slices.

The warm dressing is then poured over the warm sliced ​​potatoes, allowing them to absorb the flavor nicely. The whole thing is quick and easy to do – you just need a little patience while the potato salad is steeping, because it tastes best that way, at least for an hour, even better overnight.

Let the potato salad sit outside the refrigerator so that you have a warm or lukewarm potato salad, that is how this Austrian potato salad is supposed to be eaten. But you can also eat it cold from the fridge, it tastes just as good. It is also perfect for any occasion, whether it’s a barbecue, Christmas, or any other day. As I said at the beginning – it’s a potato salad jackpot.

💚 “Erdäpfelsalat” 🥔🇦🇹 Learn how to make a creamy, flavorful, and hearty Viennese / Austrian Potato Salad aka the very best potato salad. Detailed recipe on www.plantbasedredhead.com 🌱👩‍🦰

I would love to see the result. Please do not forget to tag me on Instagram: @plantbased.redhead.cooks