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.
- 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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