Austrian Potato Salad (Erdäpfelsalat)
The best potato salads come from outside the US, still creamy, yet made without mayo.
- Makes4 servings
- Cook Time30 minutes
- 8
Austrian cooks add flavor and creaminess to their potato salad without mayonnaise by cooking the potatoes in chicken stock, then using the starchy cooking liquid as the base for the dressing. That means you can skip the mayonnaise. Cornichon brine, red wine vinegar and Dijon mustard provide sharp notes; celery and fresh dill add crunch and bright flavor. Many recipes call for waxy potatoes, but we chose Yukon Golds for their rich flavor and creamy texture. If your potatoes are quite large, quarter them instead of halving before slicing.
Don’t overcook—or undercook—the potatoes. The cooked potatoes should be firm but not grainy, creamy in the center and just starting to fall apart at the edges. This texture is important, as some of the potatoes will break down into the salad. But if they’re too soft, they will turn into mashed potatoes.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.