Austrian Potato Salad without Mayo

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.

Recipe Wiener Schnitzel

Follow me on Instagram @auxdelicesdecaroline (click) and Facebook (click)

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
sugar
chives

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.

If you have a little mushroom or egg cutter to hand don’t hesitate to use it to slice the potatoes easily. Don’t worry if you don’t, potato salad has been prepared for centuries without this gadget .

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.