Erdapfelsalat Warm Austrian Potato Salad
How to make traditional Erdapfelsalat. Our easy Austrian Potato Salad recipe is a Viennese dish featuring dill, caraway seeds & gherkins.
Servings: 4
Calories: 357kcal
Equipment
- saucepan
- French knife
- measuring cups
- measuring spoons
- Skillet
- Wooden spoon or spatula
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 357kcal | Carbohydrates: 42.2g | Protein: 10.1g | Fat: 17.1g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 533mg | Potassium: 1233mg | Fiber: 6.7g | Sugar: 5.8g | Calcium: 109mg | Iron: 4mg
