Erdäpfelsalat (Austrian Warm Potato Salad)
Warm sliced potatoes soaked in a tangy stock and vinegar dressing with onion, chives and a drizzle of pumpkin seed oil.
- Time35 min
- LevelEasy
- Costabout £0.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 295kcal
- 41.7gcarbs
- 6.8gof which sugars
- 12.3gfat
- 3.6gsaturates
- 4.7gprotein
- 5.9gfibre
- 0.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the whole potatoes in salted water for 15 to 20 minutes until just tender when pierced. Drain.
20 min - 2
While the potatoes cook, crumble the stock cube into a jug, add the boiling water and stir until dissolved. Whisk in the vinegar, mustard, salt and a grind of black pepper.
- 3
Peel the potatoes while still warm (hold them in a tea towel) and slice about 5 mm thick into a large bowl.
- 4
Scatter the onion over the potatoes, pour over the hot stock mixture and fold gently. Leave for 10 minutes so the potatoes drink up the dressing.
10 min - 5
Stir in the sunflower oil and chives. Taste and add more salt or vinegar if needed. The salad should look glossy and a little loose.
- 6
Serve warm or at room temperature, with a drizzle of pumpkin seed oil if you have it.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
