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General Side Dishes & Salads

VIENNESE POTATO SALAD

“For some unknown reason, to me the potato salad at the heuriger always tastes best … a good recipe would be nice”… after my call for your help for my special about the Viennese Heuriger, many of you gave great tipps and comments on facebook – thank you very much to all of you!! One request was for a potato salad recipe. I hope you like it!

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Why does potato salad taste so good at the heuriger?

1. The atmosphere

Of course, the atmosphere plays a huge role in how well the food tastes. If one cycled downhill the Bisamberg or leisurely walked on the Nussberg on a sunny spring day and then stops at a wine tavern…

…life can be just beautiful then and the food tastes twice as good 😉

But also:

Restaurants and professional cooks have some tricks for making your salad as tasty as possible. I worked as a kitchen assistant in different kitchens for some time and therefore can tell you a couple of these “tricks”. This does not mean that chefs generally cook their potato salad that way, but those are just the things that I have noticed:

2. Sugar!

Austrian gastronomy tends to refine the salad dressings with lots of sugar. Sugar in a salad dressing is in itself nothing unusual, but the trick is to add even a little more sugar (but not too much though, you gotta find a balance somehow).

As an alternative you can also use sweetener if you want to. (But it’s also to be questioned whether this really is “healthier” in the end. Here is an article about the two healthiest sweeteners to replace sugar: honey and stevia.)

3. Salt

Just as with the sugar, some professional chefs add a little more salt than private chefs, so the food tastes more intense.

I do not want to say that one should spoil the food, but in a potato salad a bit more of it can not hurt, because the potatoes absorb a lot of salt.

4. Flavor enhancer or broth

Whereas previously flavor enhancer has been used quite often, it is now discussed as beeing unhealthy.

The Viennese potato salad is often made with stock. In most stock cubes flavor enhancer is included. Where it says “without flavor enhancers” on the packaging and no glutamate is included, then almost always yeast extract is used instead, which has almost the same chemical structure and can have the same influence on your health (for example when it comes to allergies).

If you want to stay on the natural side, use a purchased stock without glutamate/yeast extract or make your own one. Beef broth or vegetable soup fits best with Austrian potato salad. To make it more tasty, I mostly add lots of garlic and onions, and sometimes even a bit of chili peppers to the stock.

My grandmother has not heard anything yet from such health debates … Although most of her meals are very natural, to salads she adds a pinch of “Aromat” (which is actually a spice mix that contains mostly glutamate), so that the salad does not taste as “healthy” as salad usually tastes; D.

Now here is my recipe for potato salad:

Erdäpfelsalat

Potato Salad

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Prep Time 20 mins
Cook Time 10 mins
Total Time 31 mins
Servings 4 portions

Ingredients
  

  • 14 oz Potatoes waxy ones {400g}
  • 1 cup vegetable stock or beef stock {250ml}
  • 4 tbsp. Herbal Vinegar or other light vinegar
  • 1 tbsp. mustard sweet one
  • 1-2 tbsp. sugar
  • 1-2 tbsp. salt
  • 4 tbsp. oil
  • 1 piece onions
  • 1 pinch pepper
  • 3 tbsp. chives

Instructions
 

  • Peel the raw potatoes and cut into slices (about 0.5 cm / 0.2 in). Boil water in a pot and cook the potatoes until al dente.
  • Meanwhile all the remaining ingredients in the salad bowl are mixed.
  • When the potatoes are done cooking, drain the water and rinse with cold water briefly. Mix the potato slices with the dressing when still warm. (My grandmother swears that the potatoes absorb the taste of dressing better when they are still warm)
  • Now the salad needs to cool (for at least one hour, the fastest in the refrigerator).
  • The potatoes suck pretty much of the dressing liquid. After the salad has cooled, you may need again add a dash of oil and also again some more salt, pepper, (possibly sugar) ...
Tried this recipe?Let us know how it was!

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