Austrian potato salad

Austrian potato salad


6 people made this

About this recipe: A wonderful creamy potato salad without any cream or butter. Potatoes, red onion, chives and dill pickles. Serve at room temperature. Make up to 4 hours in advance if required.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 450g potatoes (starchy variety works best)
  • 120ml chicken stock
  • 120ml water
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 3 tablespoons vegetable oil
  • 1/2 small red onion, finely diced
  • 1 tablespoon finely chopped chives
  • 1 tablespoon dill cucumber, finely diced
  • salt and pepper to taste
  • 1 teaspoon finely chopped dill

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Peel and chop the potatoes into 1/2 inch dice.
  2. In a heavy based saucepan add the potatoes, chicken stock, water, 1/2 teaspoon salt, sugar and 1/2 of the vinegar.
  3. Bring to the boil and then turn the heat down to medium-low and cover. Cook for 17 minutes or until the potatoes are cooked but still remain in tact without being mushy. Remove the lid and increase the heat to high. Cook for another 2 minutes to slightly reduce the liquid.
  4. Drain the potatoes in a colander over a bowl to retain the cooking liquid. Put the potatoes aside and discard all but 60ml of the liquid (depending on the potatoes you may need to add more water if you do not have a 60ml remaining).
  5. In a separate bowl, add a 1/4 of the potatoes along with the cooking liquid. Mash up with a fork until a sauce forms (do not worry if it is thick or a little lumpy).
  6. In a cup whisk together the remaining vinegar, mustard and oil. Pour this into the potato mixture and whisk in again.
  7. Add the remaining potatoes, onion, chives, pickles, seasoning to taste and dill. Fold in with a spatula to mix well.
  8. Cover and set aside till serving.

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Reviews (1)


Yummo!, although considering some other ingredients contain salt, I suggest half the required salt. It ended up slightly too salty. - 05 Jun 2016

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