Erdapfelsalat (Australian Potato Salad) Recipe – Australian Special
The Erdapfelsalat (Australian Potato Salad) is a twist on the beloved Austrian classic, combining tender waxy potatoes with a tangy white wine vinegar dressing and a kick of Dijon mustard. Red onion adds sharpness, and the warm potatoes absorb all the bright flavors beautifully. Whether served warm, at room temperature, or chilled, this potato salad is a versatile side that pairs wonderfully with grilled meats, sausages, or as part of a festive gathering. It’s simple, flavorful, and a crowd-pleaser every time.
- 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:
Potato Choice: Use waxy varieties like Yukon Gold or red potatoes — they hold their shape well and have a creamy texture that stays intact.
Adjust Vinegar & Mustard: If you prefer milder flavor, reduce the vinegar or mustard; for a sharper bite, add a little more Dijon.
Temperature Serving Options: Can be served warm right after dressing, at room temperature after flavors meld, or chilled for later — flavor deepens over time.
Onion Handling: Finely chop red onion; if raw onion is too pungent, soak briefly in cold water to mellow bitterness before adding.
Pairing Suggestions: Ideal with grilled or smoked meats or sausages. Also works well as a side in barbecues or large gatherings.
