Birgit’s kitchen · Salads & sides

Original Viennese potato salad.

Creamy, savoury and gently sweet and sour. A Viennese classic with warm potatoes and a rich dressing.

A recipe byBirgit Mayerhofer

A little Vienna on your plate.AI-generated based on my cooking video.

Salads & sidesRest for 15–20 minCooking video: 0:50 Min.

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Here’s how
I make it.

Watch over my shoulder and cook along. The ingredients and all the steps are just below.

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Original Viennese potato salad

01
Cook the potatoes.
Boil the unpeeled potatoes in salted water until cooked but still firm.
02
Mix the dressing.
Mix the hot beef stock with salt, pepper, vinegar, mustard and sugar. Add the oil and whisk well.
03
Dress while warm.
Drain, peel while hot and cut into thin slices. Immediately add the warm slices to the dressing.
04
Fold in the onions.
Mix gently to keep the slices intact. Finely slice the spring onions and fold them in.
05
Let it rest.
Rest for at least 15–20 minutes at room temperature. Taste again before serving.

Happy cooking & enjoy!Birgit