Austrian potato salad is lighter than most versions because instead of using mayo it uses a base of vinegar and broth.
We Austrians love having this gorgeous salad with a Viennese Schnitzel or with sausages for example. It is also délicious with a BBQ.
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Ingredients for 4
- 600 g waxy potatoes
- 1 big onion
- 3 tbsp white wine vinegar
- 125 ml vegetable broth
- 3 tbsp vegetable oil + a bit more to soften the onions in
- 1 tsp mustard
- salt, pepper
Cook 600 g of firm-cooking potatoes in their skin on the day before. Once cooled, peel the potatoes and cut into 3 mm thick slices.
Peel 1 big onion, cut into fine rings, and soften them in a frying pan in a little bit of vegetable oil. Add 3 tbsp of white wine vinegar and 125 ml of vegetable broth together with 3 tablespoons of vegetable oil to the pan. Dissolve 1 teaspoon mustard in the still hot marinade.
Pour over the potato slices.
Season with salt and pepper, add a bit of sugar and let it cool. Serve at room temperature with a sprinkling of chives over the top of it.
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