The Hirshon Viennese Potato Salad – Wiener Erdäpfelsalat

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Erdäpfelsalat Image Used Under Creative Commons License From stefangourmet.com

Citizens, TFD himself is of Austrian descent on the matrilineal side of a diverse family tree – to me, Vienna shines as a cultural jewel in the crown of Europe! The food of Austria is renowned for its ability to use sometimes humble ingredients and elevating them to a whole new plane of subtle elegance. Few recipes epitomize this ideal better than Erdäpfelsalat – Austrian potato salad!

As noted on modernfamilycook.com:

Though the potato salad is extremely popular in Europe, especially in Germany, Austria and the Czech Republic, in each country it is prepared differently. In Germans call it Kartoffelsalad and usually dress it with mayonnaise. The Czechs like to add other kinds of boiled vegetables. In Austria, Erdäpfelsalat is a traditional side dish for the Wiener schnitzel. I suggest you learn how to cook classical Viennese Potato Salad.

The most important things for making true Erdäpfelsalat are as follows:

1. Potatoes should be rather waxy than floury.
2. Both white and red onions may be used, but the latter makes the salad look more appealing.
3. Beef broth is traditionally used though you may use vegetable one as well. If broth replaced with water, the taste of the salad will be less rich.
4. Since vegetable oil should have a neutral taste, sunflower seed oil is usually used. Pumpkin seed oil may also work well.
5. The secret of the creamy-like sauce is tossing the salad while it’s still warm.

The Austrians usually add corn salad to the prepared potato salad. Chicory and dandelion leaves may also be added.

Thinly sliced cucumbers and radishes are added to the salad in summer, fried bacon strips – in winter, but those versions are not that classical

This dish of Erdäpfelsalat potato salad does exactly that – combining herbs and shallots, pickles and a vinaigrette with the surprising addition of beef stock to refine this dish into its ultimate form. The use of pumpkin seed oil is both classically Austrian and adds a final dose of flavor. You can buy an excellent brand here.

My somewhat eccentric addition of thyme flowers can easily be replaced with chopped fresh thyme – but the purple flowers nestled in a creamy ivory foundation are both beautiful and delicious!

Serve as a side for schnitzel or wurst and I can personally guarantee it will be the hit of your next picnic or BBQ as well! Or try it with some delicious wiener schnitzel!

Battle on – The Generalissimo