There are dozens, or maybe hundred ways to prepare a potato salad. Every region, and every family has a special recipe for this dish. In Germany one adds mayonnaise, in France one uses yoghurt, an in Spain one serves it with olives. In Austria we are more puristic: potatoes, onions, and a dressing made of beef broth, vegetable oil, vinegar, mustard, salt and pepper – that’s it.
I call my recipe “Vorarlberg-style”, because in this region in the west of Austria the people prepare potato salad in a special way, which makes it extremely tasty: They add the dressing while the potatoes are still hot. Then they let the salad stand, until it is cold. The still warm potatoes absorb the dressing, what gives the salad a rich and intensive taste.
This method has one disadvantage: While the cooked potatoes are hot, they are also very soft. That means, that some of the potato slices disintegrate while you mix them with the dressing.
0,5 kg/1,1 lbs potatos
1 red onion
250 ml/8,8 fl oz beef broth
1 spoon of mustard
1 spoon of vinegar
3 spoons of vegetable oil
2 cloves of garlic
(the quantities can be modified according to personal taste!)
1. Cook the potatoes.
2. While they are cooking, prepare the other ingredients: Chop the onions finely and put them in a bowl, chop the chives.
3. Prepare the dressing by mixing broth, mustard, vinegar, vegetable oil, crushed garlic, salt and pepper.
4. Peel the cooked potatoes and cut them into thin slices while they are still hot and put them in the bowl, where you have the onions.
5. Ad the dressing and mix carefully. It is necessary to ad a lot of dressing – it should stands about two or three cm high in the bowl. The potato slices will absorb all the liquid while you
6. Let it stand until it is cold; if necessary, season it with salt, pepper, vinegar or mustard.
7. Before serving, put the chives on the top of the salad. Voilà:
I served the potato salad with the Wiener Schnitzel!