Austrian potato salad is a classic dish in Austria. Lighter than most potato salads, it is distinguished by its dressing made from stock and vinegar, without mayonnaise. It is the ideal accompaniment to Viennese schnitzel or sausages, but also goes perfectly with a summer barbecue.
TRADITIONAL METHOD
Preparation (traditional method)
1. The day before, boil the potatoes in their skins until tender. Leave them to cool, then peel and slice them into thin slices about 3 mm thick.
Tip: an egg slicer or mushroom slicer makes cutting easier, but a simple knife will do.
2. Peel the onion and cut it into thin slices. Gently fry it in a pan with a little oil until it becomes translucent.
3. Add the vinegar and hot stock, then stir in the mustard and 3 tablespoons of vegetable oil. Mix well to obtain a smooth marinade.
4. Pour this mixture, while still warm, over the potato slices. Mix gently.
5. Season with salt, pepper and a pinch of sugar. Leave to rest and serve at room temperature, sprinkled with fresh chives.
Variation: Austrian potato salad with cucumber
For an even fresher version, I like to add cucumber cut into very thin slices, ideally using a mandoline.
For 4 people, allow approximately ½ cucumber, depending on its size.
Potato salad can be prepared up to two days in advance and kept in the fridge. On the day you plan to serve it, add the cucumber slices – cut as thinly as possible – to the salad once it has cooled completely.
Mix gently and finish with some finely chopped fresh chives.
This is the version I served at our last big family lunch, alongside Wiener Schnitzel. The cucumber adds a particularly pleasant freshness to this slightly tangy salad.