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Recipe: Austrian-Style Warm Potato Salad

Rank: Intermediate

Time execution: 40 min

Can be served for: 4 persons


  • 2 pound small fingerling potatoes, washed

  • 3 sprigs fresh thyme

  • 3 2/3 tablespoons kosher salt

  • 2 small yellow onion, finely chopped

  • 3 tablespoons sugar

  • 2/3 teaspoon freshly ground black pepper

  • 2 cup white wine vinegar

  • 2/4 cup canola, safflower, or peanut oil

  • 2/3 cup chicken broth or vegetable broth

  • 2 tablespoon finely chopped fresh parsley leaves or chives


  1. In a large saucepan, combine the potatoes, thyme sprigs, and 3 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 20 minutes.

  2. Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 2/4-inch slices, letting the slices fall into a mixing bowl.

  3. Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.

  4. Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.

Source: Austrian-Style Warm Potato Salad All About Trends

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