Erdapfelsalat is a healthy Austrian Potato Salad recipe that is often served warm or at room temperature.
The popular Austrian side dish features boiled potato slices that are tossed in chicken broth. The starch in the potatoes combines with the stock to create a low fat and creamy dressing. Erdapfelsalat is healthier and lighter than other potato salad recipes since the dressing does not include mayonnaise or sour cream.
Our authentic Erdapfelsalat recipe is easy to make, ready to serve in under 30 minutes. It features simple and affordable ingredients like potatoes, chicken broth, gherkin pickles, red wine vinegar, red onion, caraway seeds, canola oil, dijon mustard, celery, boiled eggs and fresh dill.
We love to serve Viennese Potato Salad as a side dish at a summer potluck paired with hamburgers, sandwiches or quiche.
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What Is Erdapfelsalat?
Erdapfelsalat is a traditional Austrian potato salad recipe that translates directly to “earth apple salad.”
Erdapfelsalat is unique in that the salad is:
- lower in fat as the dressing does not contain mayonnaise or sour cream
- has a umami richness thanks to the addition of chicken stock
- is full of flavour featuring ingredients like mustard, gherkins, fresh dill, red onion and caraway seeds
- is often served warm or at room temperature
Travel to Austria by Making Viennese Potato Salad at Home
I love traveling to Europe.
As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in Europe, from traditional markets to award winning restaurants.
For over ten years, I’ve been on the hunt for the best Erdapfelsalat recipe. I’ve embarked on culinary adventures to Germanic restaurants throughout Western Europe in Holland, Belgium, Luxembourg, France, Switzerland and Austria.
The first time I ever ate Austrian Potato Salad was during a memorable al fresco meal in Vienna. An oversized plate arrived at my table featuring a massive pork knuckle, plump fermented pickle and a mountain of creamy Viennese Potato Salad.
I was in Vienna during the warm summer months so outdoor beer halls were all the rage with visiting tourists and hungry locals. Thed classic warm potato salad is often served on menus with homemade pretzels, marinated cheese, roast meat, sausages and a cold pint of beer.
After you’ve enjoyed your first taste, you’ll realize why Erdapfelsalat is a must-try when visiting Austria!
Where To Eat Erdapfelsalat Austrian Potato Salad
Haven’t traveled to Austria before? It may be helpful to first sample traditional Erdapfelsalat at a local restaurant to better understand how the side dish is served. You’ll get an understanding for the ideal portion size to serve on each plate, perfect potato to creamy dressing ratio, and other complimentary dishes to serve at the table.
In Toronto, popular restaurants serving Austrian and German dishes that may serve homemade Erdapfelsalat include Country Style Hungarian, Wvrst, Otto’s Bierhalle, Little Bavaria, Cafe Polonez and Europe Bar and Restaurant.
My Family Loves Erdapfelsalat Austrian Potato Salad
I love cooking fresh salads for my family and friends.
Salads can be enjoyed as a meal all on their own or as a side dish to compliment a hearty main course entree.
When I think of potato salad I immediately recall childhood memories spent feasting with my family in the summer. We’d have family reunions in Muskoka where all of my aunts, uncles and cousins would gather to enjoy an outdoor barbecue.
The men in the family would usually man the bbq, grilling steaks, pork chops, sausages, and burgers. The ladies would set up a buffet table featuring fresh salads as they’re easy to scoop onto disposable party plates.
After traveling to Austria I was excited to share my love for warm Viennese Potato Salad with my family.
I knew my parents would love Erdapfelsalat because they enjoy tender potatoes, low fat salad dressings and bold fresh flavours.
While my family now mostly makes Austrian Potato Salad in the summer as an easy recipe to bring to a potluck, the ingredients are available all year round.
Erdapfelsalat Health Benefits
Our warm Austrian Potato Salad recipe is packed full of wholesome ingredients!
Potatoes are rich in vitamins, minerals and antioxidants. Studies have linked potatoes to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of leeks can help boost digestive health and reduce the risk of developing heart disease.
Celery is a great source of antioxidants, reduces inflammation and supports digestions.
Cucumbers are low in calories and high in water content so are great at hydrating the body. To maximize their nutrient content, cucumbers should be eaten unpeeled. Peeling them reduces the amount of fibre, as well as certain vitamins and minerals.
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Caraway Seeds are a rich source of antioxidants. The spice contains a significant amount of lutein and zeaxanthin, which are carotenoids that are linked to a reduction in dangerous free radicals.
Dill is packed with micronutrients such as Vitamin A and C, responsible for healthy vision, skin and immune function.
Austrian Potato Salad Recipe Cooking Tips
This homemade Erdapfelsalat recipe is quick and easy to make at home. We’ve included a few cooking tips:
- Most potato salad recipes are high in fat because the dressing is made with sour cream or mayonnaise. Austrian potato salad is unique in that the low fat dressing is created by stirring together red wine vinegar, chicken broth, canola oil, mustard and the starchy liquid from the cooked potatoes. When these ingredients combine they emulsify, producing a creamy and flavourful salad dressing.
- We’ve used Yukon Gold Potatoes in this recipe but you can substitue for new potatoes.
- We’ve used red onions in this recipe but you can substitute for Spanish cooking onions, shallots or sweet Vidalia onions.
- We’ve used gherkins in this recipe but you can substitue for dill or bread & butter pickles.
- We’ve used dijon mustard in this recipe but you can experiment with flavours by using hot mustard, grainy mustard, French mustard, German mustard or honey mustard.
- You can serve the salad warm, at room temperature or cold out of the fridge.
What To Serve with Viennese Potato Salad
This homemade Austrian Potato Salad recipe is quick and easy to make at home.
The dish is very versatile, the perfect side dish to serve at brunch, lunch or dinner.
This recipe is one of our favourite simple make-ahead salads to bring to a potluck as it’s popular with kids and adults when served at a casual buffet.
If you’re hosting a German or Austrian-themed dinner party you might also want to serve this easy Erdapfelsalat recipe with:
- Flädlesuppe German Pancake Soup
- Kartoffelknödel German Potato Dumplings
- Semmelknödel German Bread Dumplings
- Speckknödel German Bread Bacon Dumplings
- Schwäbische Käsespätzle German Cheese Noodles
- Pork Rouladen
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- Vegetarian Malai Kofta
- Kartoffelknödel German Potato Dumplings
- Chupe de Quinoa Gluten Free Peruvian Soup
- Portuguese Bean Soup with Kale and Sausage
How To Make Erdapfelsalat Austrian Potato Salad
Erdapfelsalat Warm Austrian Potato Salad
- French knife
- measuring cups
- measuring spoons
- Wooden spoon or spatula
- 2 lb Yukon Gold Potatoes peeled, halved, sliced 1/4 inch thick
- 2 cups Chicken Broth
- Kosher Salt
- 1/4 cup Gherkins finely chopped, plus 1 tablespoon brine
- 2 tbsp Red Wine Vinegar
- Ground Black Pepper
- 1/2 cup Red Onion diced
- 1/2 tsp Caraway Seeds
- 1/4 cup Canola Oil
- 1 tbsp Dijon Mustard
- 1/2 cup Celery diced
- 2 Hard Boiled Eggs chopped
- 1/4 cup Fresh Dill chopped
- In a medium saucepan, combine the potatoes, broth and 2 teaspoons of salt. Add enough water to just cover the potatoes. Bring to a boil over medium heat. Reduce heat to low and simmer until tender, 8-10 minutes.
- Drain, reserving 1/2 cup of the cooking liquid and transfer to a large bowl. Add gherkin brine, 1 tablespoon of vinegar and 1/2 teaspoon pepper.
- In an empty skillet, combine the reserved cooking liquid with onion and caraway seeds and bring to a simmer over medium heat. Pour the mixture over the potatoes and stir well. Let sit, stirring every so often, until the liquid is absorbed and thickened, about 8-10 minutes.
- Meanwhile, in a liquid measuring cup, whisk together the oil, mustard and remaining 1 tablespoon of vinegar, 3/4 teaspoon salt and 1/2 teaspoon of pepper until emulsified.
- To the potatoes, add the dressing, celery, eggs, gherkins and dill, then fold until evenly coated. Taste and season with salt and pepper. Serve at room temperature.
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