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Viennese Potato Salad

By chef Franco Luise

A simple recipe for the potato salad of our southern neighbors. It is a noticeably tangier and healthier version of potato salad in which mustard takes center stage.

35 min
Easy

10 min prep · 25 min cook

Viennese Potato Salad
209 kcal · per serving
Protein 4g Carbs 45g Fat 1g
Ingredients

What you will need

6 items · serves 1
  • Potatoes 200 g
  • Red Onion 0.5 pcs
  • Pickles 2 pcs
  • Mustard 1 tbsp
  • Apple Cider Vinegar 2 tbsp
  • Vegetable bouillon 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

9 steps · 25 min cook

  1. Prepare the ingredients. Prepare the ingredients.

  2. Cook the potatoes. Place the potatoes with their skins on into cold salted water and cook until tender (about 25 minutes). If you want to save time, you can peel the potatoes and cut them into slices.

  3. Optional: Add bouillon. Optional: Add bouillon to the potatoes to give them more flavor.

  4. Dice the cucumber. Dice the cucumber.

  5. Chop the onion. Peel the onion and finely dice it.

  6. Mix the dressing. Put salt, pepper, apple cider vinegar and mustard into a bowl and gradually whisk in some oil.

  7. Cool the potatoes. Cool the potatoes under cold running water or let them cool. Then peel them and cut into larger pieces.

  8. Mix the potatoes with the dressing. Mix the potatoes with the onion, cucumbers and the prepared dressing.

  9. Serve. Serve.

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