Erdapfelsalat (Australian Potato Salad) Recipe – Australian Special
Erdapfelsalat is a traditional Austrian potato salad that combines tender potatoes with a tangy dressing, often featuring vinegar and mustard. It’s a popular side dish in Austria, enjoyed warm or cold, especially during gatherings and festive occasions.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Erdapfelsalat (Austrian Potato Salad) Ingredients:
- 2 lbs potatoes, preferably waxy varieties like Yukon Gold or red potatoes
- 1 small red onion, finely chopped
- 3 tablespoons white wine vinegar
- 2 tablespoons vegetable broth or water
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Cook Potatoes:
Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes depending on size. Drain and let cool slightly.
Prepare Dressing:
In a small bowl, whisk together the white wine vinegar, vegetable broth or water, vegetable oil, Dijon mustard, salt, and pepper until well combined.
Assemble Salad:
Once potatoes are cool enough to handle but still warm, peel (if desired) and cut into bite-sized cubes. Place them in a large mixing bowl.
Add the finely chopped red onion to the bowl with the warm potatoes.
Dress and Toss:
Pour the dressing over the warm potatoes and onions. Gently toss to coat evenly. The warm potatoes will absorb the flavors of the dressing better.
Serve:
Let the Erdapfelsalat sit for at least 10-15 minutes to allow the flavors to meld together. Garnish with chopped fresh parsley before serving.
Recipe Notes:
Erdapfelsalat can be served warm, at room temperature, or chilled, making it a versatile side dish.
Adjust the amount of vinegar and mustard according to your taste preference.
This salad pairs well with grilled meats, sausages, or as part of a traditional Austrian meal.
