Appetizer: Austria – Vienna – Warm Austrian Potato Salad (Kartoffelsalat) (Potato salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 13 min

Additional 5 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) small waxy potatoes (Yukon Gold or red), scrubbed
- 6 oz (170 g) bacon, cut into 1/2-inch (1 cm) lardons
- 1 small yellow onion, thinly sliced (about 4 oz (110 g))
- 2 tbsp (30 ml) neutral oil (vegetable or sunflower)
- 1/4 cup (60 ml) white wine vinegar or apple cider vinegar
- 1/2 cup (120 ml) low-sodium beef or chicken broth
- 1 tsp (5 g) Dijon mustard
- 1 tsp (4 g) granulated sugar
- 3 tbsp (45 ml) sunflower or neutral oil (room temperature)
- Salt and freshly ground black pepper
- 2 tbsp (8 g) chopped fresh chives
- 2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

- 2 lb (900 g) small waxy potatoes (Yukon Gold or red), scrubbed
- 6 oz (170 g) bacon, cut into 1/2-inch (1 cm) lardons
- 1 small yellow onion, thinly sliced (about 4 oz / 110 g)
- 2 tbsp (30 ml) neutral oil (vegetable or sunflower)
- 1/4 cup (60 ml) white wine vinegar or apple cider vinegar
- 1/2 cup (120 ml) low-sodium beef or chicken broth
- 1 tsp (5 g) Dijon mustard
- 1 tsp (4 g) granulated sugar
- 3 tbsp (45 ml) sunflower or neutral oil (room temperature)
- Salt and freshly ground black pepper
- 2 tbsp (8 g) chopped fresh chives
- 2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until just tender when pierced with a fork, 15–20 minutes depending on size. Drain and let cool briefly until you can handle them.
2. While potatoes cook, heat a large skillet over medium heat. Add the bacon and cook until crisp and fat is rendered, 6–8 minutes. Transfer bacon with a slotted spoon to paper towels and leave the fat in the pan.
3. Add 2 tbsp (30 ml) neutral oil to the pan with the bacon fat, then add the sliced onion. Sauté until soft and translucent but not browned, about 4–5 minutes.
4. Stir in the vinegar to deglaze the pan, scraping up any browned bits. Add the broth, mustard, and sugar, and bring to a gentle simmer for 1–2 minutes. Remove the pan from the heat and whisk in 3 tbsp (45 ml) oil gradually to create a smooth dressing. Season with salt and freshly ground black pepper.
5. Peel the warm potatoes while still slightly warm (peeling is easier while warm) and slice them about 1/4 inch (6 mm) thick. Place the slices in a large bowl.
6. Pour the warm dressing over the potato slices and gently toss to coat, allowing the potatoes to absorb the dressing for about 5 minutes. Fold in most of the crisp bacon (reserve a little for garnish) and half of the chopped chives and parsley. Taste and adjust seasoning with salt and pepper.
7. Transfer the salad to a serving bowl or platter, sprinkle the remaining bacon and herbs over the top, and serve warm.

1. Place potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until just tender when pierced with a fork, 15–20 minutes depending on size. Drain and let cool briefly until you can handle them.
2. While potatoes cook, heat a large skillet over medium heat. Add the bacon and cook until crisp and fat is rendered, 6–8 minutes. Transfer bacon with a slotted spoon to paper towels and leave the fat in the pan.
3. Add 2 tbsp neutral oil to the pan with the bacon fat, then add the sliced onion. Sauté until soft and translucent but not browned, about 4–5 minutes.
4. Stir in the vinegar to deglaze the pan, scraping up any browned bits. Add the broth, mustard, and sugar, and bring to a gentle simmer for 1–2 minutes. Remove the pan from the heat and whisk in 3 tbsp oil gradually to create a smooth dressing. Season with salt and freshly ground black pepper.
5. Peel the warm potatoes while still slightly warm (peeling is easier while warm) and slice them about 1/4 inch (6 mm) thick. Place the slices in a large bowl.
6. Pour the warm dressing over the potato slices and gently toss to coat, allowing the potatoes to absorb the dressing for about 5 minutes. Fold in most of the crisp bacon (reserve a little for garnish) and half of the chopped chives and parsley. Taste and adjust seasoning with salt and pepper.
7. Transfer the salad to a serving bowl or platter, sprinkle the remaining bacon and herbs over the top, and serve warm.