Kartoffelsalat with Wiener Schnitzel Recipe – German Special
Kartoffelsalat with Wiener Schnitzel is a timeless dish that beautifully represents Austrian cuisine and traditional German recipes. The crispy schnitzel, made from golden-fried veal or pork cutlets, pairs perfectly with creamy potato salad, creating a delightful balance of textures and flavors. Whether served for lunch or dinner, this homemade comfort food is both hearty and refreshing — a true European classic loved around the world.
- Prep Time25 min
- Cook Time30 min
- Total Time55 min
For the Wiener Schnitzel:
- 4 veal or pork cutlets (about 150g each)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil or clarified butter (for frying)
- Lemon wedges, for serving
For the Kartoffelsalat (Potato Salad):
- 800g (1.75 lbs) waxy potatoes
- 1 small onion, finely chopped
- 1/2 cup vegetable or chicken broth
- 2 tbsp white wine vinegar
- 3 tbsp vegetable oil
- 1 tsp mustard (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Wiener Schnitzel:
Pound the cutlets thin between plastic wrap (about 1/4 inch thick).
Season both sides with salt and pepper.
Dredge each cutlet in flour, then dip in beaten eggs, and coat with breadcrumbs.
Heat oil or clarified butter in a skillet over medium heat.
Fry each schnitzel for 2–3 minutes per side until golden brown and crisp.
Drain on paper towels and serve with lemon wedges.
Kartoffelsalat:
Boil potatoes until tender but firm; peel and slice while warm.
In a pan, heat broth, vinegar, and mustard; pour over warm potatoes.
Add chopped onions and oil, then gently mix to coat.
Season with salt and pepper, and let rest for 30 minutes for flavors to meld.
Garnish with chopped parsley before serving.
Recipe Notes :
Authentic Preparation: Use veal for a traditional Wiener Schnitzel, or pork for an easier, affordable version.
Schnitzel Texture Tips: Lightly coat with breadcrumbs and fry in hot clarified butter for the crispiest crust.
Salad Flavor Balance: Let the warm potatoes soak up the vinegar-broth dressing for the best taste.
Serving Ideas: Serve with lemon wedges, parsley, or a side of lingonberry jam.
Classic Pairing: This schnitzel and potato salad combo is a staple in both Austrian and German home kitchens.
