Authentic Viennese / Austrian Potato Salad (vegan)
Learn how to make a creamy, flavorful, and hearty Austrian Potato Salad the vegan way, that still tastes very authentic. Recipe from a Viennese.
Ingredients
- 1 kg potatoes waxy
- 1 red onion
- 250 ml 1 cup hot water
- 1 tsp (homemade) vegetable stock powder or use 1 cup vegetable stock instead of the water & powder
- 6 tbsp oil e.g. rapeseed or sunflower oil
- 4 tbsp apple cider vinegar
- 1/2 tbsp mustard
- 1 tsp salt
- some black pepper
- fresh chives
Instructions
- Place potatoes in a pot of cold water and bring to a boil. Let cook for about 20 minutes.
- While the potatoes are cooking, prepare the dressing: Finely dice the onion and add the diced pieces in a bowl, add the vegetable stock powder, and pour in hot water.
- Add the oil, vinegar, mustard, salt, and a little fresh pepper. Stir.
- When the potatoes are done (prick them with a fork to see if they're done), rinse them briefly in cold water. Then peel and slice while still warm, but not too thin (otherwise they all break).
- Pour the warm dressing over the warm potatoes, stir gently, and let the potato salad sit at room temperature for at least an hour.
- Sprinkle with fresh chives before serving.
Video
Notes
- Cook the potatoes until done, but not too mushy, or you'll end up with a mashed potato salad.
- Yes, 250 ml (1 cup) of liquid (broth) may seem like a lot, but the potatoes will soak up the dressing nicely. In the end, the salad ends up being creamy.
- Therefore, please do not add more seasoning right away, but let the salad soak for at least an hour first.
- The potato salad can be prepared in advance and tastes even better the next day.
Nutrition
Serving: 1 portionCalories: 317kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0,1gSodium: 703mgPotassium: 887mgFiber: 5gSugar: 3gVitamin A: 138IUVitamin C: 41mgCalcium: 33mgIron: 2mg