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This traditional Viennese potato salad is the perfect accompaniment, without the heaviness of mayonnaise. Its secret lies in the mustard and hot broth marinade, to which potatoes are added while still hot. This way, they soak up all the flavors and the salad remains deliciously juicy. It goes wonderfully with baked fish or classic breaded cutlets.
Viennese potato salad
Ingredients
1 kg potatoes (type A or B, boiled with their skins on)
1 large red or purple onion (or 2 smaller ones)
300 ml hot
beef stock 40 g mustard
40 ml apple cider vinegar or alcohol
vinegar 75 ml sunflower or vegetable
oil salt (to taste)
ground black pepper (to taste)
fresh parsley or chives (for sprinkling)
Salads
Procedure
Preparations
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