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Austrian potato salad

Austrian potato salad

Austrian potato salad

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Austrian potato salad is a classic dish of Viennese cuisine. Made from boiled potatoes, onions, broth, vinegar and vegetable oil. Distinctive feature — delicate creamy texture without using mayonnaise. The potatoes should be slightly warm to better absorb the dressing. Mustard and fresh herbs are often added. Served as a side dish for Wiener schnitzel or as a standalone dish.

Bacon 150 gram
caraway 1 pinch
dill seeds 1 pinch
Eggs 3 piece
Garlic 3 clove
Pickled cucumbers 2 piece
Potato 500 gram
Pumpkin seed oil 3 tablespoon
Red wine vinegar 2 tablespoon
Salt to taste
Small onions 2 piece
Vegetable oil 1 tablespoon
Whole grain mustard 1 teaspoon

Step 1

Step 1

Thoroughly wash the potatoes, cover with hot water and cook for 20-25 min. until tender.

Step 2

Step 2

Peel the onion and garlic. Slice the onion into thin half-rings, garlic into slices. Heat oil in a pan and fry the onion for 4 min. Add garlic, cook for 1 more min. Transfer to a bowl.

Step 3

Step 3

Cut bacon into thin strips and fry in the same pan used for onions for 7 min. Place on paper towels to drain fat.

Step 4

Step 4

Drain potatoes, let cool. Then peel and slice. Cut pickles into small cubes, eggs into large wedges.

Step 5

Step 5

Grind dill seeds in a mortar. Whisk pumpkin oil, mustard, vinegar, salt and pepper in a small bowl. Mix with caraway and dill seeds.

Step 6

Step 6

Combine potatoes, pickles, bacon, fried onions and garlic in a bowl. Pour dressing over and mix. Arrange on plates and garnish with egg wedges. Can sprinkle with parsley.

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