Lunch · Vienna
Erdäpfelsalat
Viennese warm potato salad dressed in vinegar, beef broth, mustard, and oil with finely sliced onions. No mayonnaise.
C Celery
Ingredients
- 800g waxy potatoes
- 1 small onion, very finely sliced
- 4 tbsp cider vinegar
- 4 tbsp warm beef broth
- 4 tbsp sunflower oil
- 1 tsp Dijon mustard
- fresh chives to serve
Method
- Boil potatoes in their skins until just tender. Peel while still warm and slice thickly.
- Whisk together vinegar, warm broth, oil, and mustard. Season with salt, pepper, and a pinch of sugar.
- Pour dressing over warm potatoes and add onion. Toss gently.
- Leave to absorb for at least 10 minutes. Scatter with chives and serve warm alongside schnitzel or sausages.