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Austrian potato salad

Austrian Potato Salad

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad, Side Dish
Cuisine Austrian
Servings 6 servings


  • 2 1/5 lbs (1 kg) potatoes - Yellow Finn, Yukon Gold, red potatoes
  • 1 medium onion
  • 1 cup (240 ml) beef stock (or chicken stock or vegetable stock)
  • 10 tbsp vegetable oil
  • 5 tbsp apple cider vinegar
  • 1 tsp mustard
  • 1/2 tsp dried tarragon (otpional)
  • Salt to taste (see recipe)
  • Pinch of pepper


  • Cook your potatoes unpeeled. They are cooked when inserting a sharp knife you don't feel any resistance.
  • Drain your potatoes and peel them while still hot.
  • Slice your potatoes directly into the serving bowl.
  • Dice your onion. I like the onion smaller, about the size of 1/10 inch (2 mm).
  • In a small bowl mix oil, vinegar, mustard, salt, pepper and tarragon.
  • Bring the stock to a boil.
  • Pour the hot stock over the onions. Stir.
  • Pour the stock and onions over the potatoes. Toss it a few times.
  • Pour the oil dressing over your salad. Toss again a few times.
  • Cover with plastic wrap and let it chill in the fridge for at least 2 hours, overnight is better.