Best 3 Austrian Potato Salad Aka Erdapfelsalat Recipes
**Austrian Potato Salad (Erdäpfelsalat)**
Austrian potato salad, also known as Erdäpfelsalat, is a classic side dish that perfectly complements hearty meat dishes and grilled specialties. It's a simple yet flavorful dish made with boiled potatoes, vinegar, oil, and a variety of herbs and spices. This versatile salad has many variations, each with its own unique twist. Some recipes include bacon, onions, celery, or even apples, while others add mustard or mayonnaise for a creamier texture. No matter which recipe you choose, Austrian potato salad is sure to be a hit at your next gathering. So gather your ingredients and let's get cooking!
**Recipes Included:**
* **Classic Austrian Potato Salad:** This traditional recipe features boiled potatoes tossed in a tangy vinaigrette dressing made with vinegar, oil, mustard, and herbs. It's a simple yet delicious side dish that pairs well with grilled meats or fish.
* **Bacon and Onion Potato Salad:** This variation adds crispy bacon and sautéed onions to the classic recipe, resulting in a flavorful and savory salad. It's perfect for potlucks or picnics.
* **Creamy Potato Salad:** For a richer and creamier potato salad, try this recipe that uses mayonnaise and sour cream in the dressing. It's a great choice for those who prefer a more decadent side dish.
* **Apple Potato Salad:** This unique recipe incorporates sweet and tart apples into the salad, creating a refreshing and flavorful dish. It's perfect for a summer barbecue or picnic.
* **Celery Potato Salad:** This recipe adds crunchy celery and fresh herbs to the classic potato salad, resulting in a light and refreshing side dish. It's a great choice for those who want a healthier option.
Ready to dive into the delicious world of Austrian potato salad? Simply click on the recipe of your choice and follow the step-by-step instructions to create a side dish that will impress your family and friends. Guten Appetit!
AUSTRIAN POTATO SALAD AKA ERDAPFELSALAT
Love this traditional Austrian Potato Salad
Provided by Lynn Clay
Categories Potato Salads
Time 35m
Number Of Ingredients 9
Steps:
- 1. . Place the potatoes in a good sized pot and cover with the beef (oxtail!) and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender (you can poke them with a fork to check - it should take about 15 minutes max.)
- 2. Remove the potatoes from the cooking liquid, but don't toss it out
- 3. Add the onion, oil and vinegar to 1/2 cup of the broth and let it all get warm together. You don't want to actually cook the onion, just get it going with the other ingredients. Add dashes of the salt, pepper and sugar to taste.
- 4. When the potatoes have cooled off enough to you can touch them, cut them into coin shaped slices about 1/4 inch thick. It's important that you be a bit tough about handling the potatoes while they are still pretty hot. This is key!
- 5. Toss the potatoes into a bowl with the warmed broth/onion/oil/vinegar mixture, making sure they all get a good does. Cover and keep warm.
- 6. Let the potatoes marinate for at least an hour before serving, so they take on lots of the flavor. Then, just before you serve, add some freshly chopped parsley. Taste again and see if it needs a bit more oil, salt, pepper and then add to taste.
AUSTRIAN POTATO SALAD
Austrian-style potato salad is perfect for serving with roasts, BBQ, or grilled meat along with some lambs lettuce.
Provided by Ayla Clulee
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Peel and cut the potatoes in 2 cm- 3 cm cubes or slice them with 1.5 cm - 2 cm thickness if you prefer.
- Place the cubed or sliced potatoes in a pan with cold water over medium heat and bring to boil.
- Lower the heat and gently simmer until the potatoes are cooked.
- While the potatoes are cooking, start preparing the sauce.
- In a small saucepan, combine the stock, vinegar, mustard, salt, sugar, pepper, and vegetable oil.
- Gently warm the sauce on low heat until the sugar resolves, remove from the heat and add the red onions.
- When the potatoes are cooked, drain the water and place the potatoes in a large bowl.
- Add the sauce to the potatoes and gently stir to combine all the ingredients until the starch from the potatoes starts to thicken the sauce.
- Check the seasoning and add more salt or vinegar if needed.
- Garnish with chopped chives and serve warm or room temperature to maintain the creamy texture of the sauce.
Nutrition Facts : Calories 244 kcal, Carbohydrate 39 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1293 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
AUSTRIAN-STYLE POTATO SALAD (COOK'S ILLUSTRATED)
For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and look to the soup pot. Simmering the potatoes in a shallow pan with vegetable stock, water, sugar, and salt yielded deeply flavored potatoes. Yukon Golds have just enough starch to contribute creaminess without breaking apart. To finish, the recipe calls for adding mashed potatoes to the dressing, which thicken it perfectly every time. The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. If you can't find cornichons, chopped kosher dill pickles can be used in their place. To maintain its consistency, don't refrigerate the salad; it should be served within 4 hours of preparation. The vinegar in the cooking water is key -- it lengthens the window of time between when the potatoes go from perfectly cooked to mushy. Something about pectin in the potato breaking down...
Provided by Wish I Could Cook
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
- Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
- 3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 350.9, Fat 14.2, SaturatedFat 1.9, Sodium 1270.8, Carbohydrate 53, Fiber 5.7, Sugar 7, Protein 5
Tips:
- Use waxy potatoes for the best texture. They hold their shape well when cooked and won't become too mushy in the salad.
- Boil the potatoes in salted water until they are tender but still have a little bit of bite to them. This will help them keep their shape and prevent them from becoming too soft.
- Allow the potatoes to cool completely before slicing them. This will help prevent them from breaking apart.
- Use a sharp knife to slice the potatoes. This will help ensure that they are all evenly sliced and will make the salad more aesthetically pleasing.
- Add the dressing to the potatoes while they are still warm. This will help the flavors of the dressing to soak into the potatoes and make them more flavorful.
- Garnish the salad with fresh herbs, such as chives, parsley, or dill. This will add a pop of color and freshness to the salad.
Conclusion:
Austrian potato salad is a delicious and versatile side dish that can be enjoyed at any time of the year. It is easy to make and can be tailored to your own personal taste. Whether you like it simple or loaded with vegetables, this salad is sure to please everyone at your table. So next time you are looking for a new side dish to try, give Austrian potato salad a try. You won't be disappointed!
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