The Viennese potato salad is something that reminds me of my short trip to Vienna years ago. Apart from the delicious donuts, it was my favourite dish, actually an addition to the main course. This is a completely different version of potato salad than those which can be found in the Czech Republic. However, I can assure you that its taste is worth trying.
As you know, each region in this part of the world has its own style of potato salad, and sometimes it’s nice to try it in a slightly different version. It tastes fantastic with a vegan cutlet, it will be perfect as a party food or as an addition to many other dishes.
I created a recipe for a whole bucket of salad here, because I haven’t seen anyone making potato salad for “two servings” yet. These things are prepared in bulk, especially in my family (we usually use the biggest laundry basket for it, seriously, especially before Christmas). I think you can safely use only half the amount of ingredients, but what can I say – the accident may happen and you end up eating all of it in 15 minutes.
POTATOES – to make a salad, so be sure to choose A type potatoes, they are the best for salads, they do not fall apart, they are slice well. The shells will peel off better when you let them cool down, and it will save your fingers from burning.
MARINADE – my marinade is quite simple, the only thing I added outside the recipe was a bit of French mustard. But if you like more sour flavours, you can try to add more vinegar, less sugar, whatever your heart desires.
INGREDIENTS
- about 1 kg of potatoes
- 1 medium red onion
- 200ml of broth
- 5 tablespoons of apple cider vinegar
- 5 tablespoons of rapeseed oil
- 1 tablespoon dijon mustard
- 1 teaspoon of sugar
- a handful of chopped green onions
- a handful of chopped dill
- salt pepper
VIENNESE POTATO SALAD – PREPARATION
- Cook the potatoes with the peel on, remember to salt them a little more than usual.
- While boiling, prepare the marinade – mix the vinegar, oil, sugar, salt, pepper and chopped red onion and set aside. Heat the broth separately and then add the mustard to it.
- When the potatoes are cooked, leave them to cool, then peel them and cut them into slices.
- First, mix them with warm broth, gently mix them, then add the pickle, chives and green onion, then mix gently again.
- You can serve it right away, but it tastes best after a few hours in the refrigerator.