Austrian Potato Salad Recipe - Figlmüller Style

For our potato salad, we use simple but carefully balanced ingredients. The key elements are waxy potatoes, a good broth, and the right balance of acidity, sweetness, and seasoning.

• 500 g waxy potatoes
• 100 ml beef broth or water
• 3 tbsp white wine vinegar or apple cider vinegar
• 100 ml sunflower oil
• 1 tbsp sugar
• 1 tsp tarragon mustard
• 1 red onion, finely chopped
• 1 bunch chives, finely chopped
• Salt
• Pepper

Figlmüller Tip:

For a classic potato salad recipe, you should definitely use waxy potatoes. They hold their shape after cooking, are easy to cut, and absorb the marinade particularly well without falling apart.

It’s also important to marinate the potatoes while they’re still warm. This allows them to blend perfectly with the beef broth, vinegar, oil, mustard, and spices. This is exactly what creates the moist, slightly creamy texture that defines a true potato salad.

1. Boil the potatoes
   Place the potatoes in a pot, cover with salted water, and boil until tender. Depending on the size of the potatoes, this takes about 30–40 minutes. The potatoes should be cooked through but not too soft, so they retain their bite when sliced and marinated later.
2. Peel and slice the potatoes
   Peel the potatoes while they’re still warm and slice them into pieces about 5 mm thick. It’s important that the potatoes don’t cool down completely, as they absorb the marinade better when warm.
3. Prepare the marinade
   Mix the beef broth, vinegar, oil, salt, pepper, sugar, mustard, finely chopped red onion, and chives in a bowl. The marinade should be seasoned generously, as the potatoes will absorb a lot of flavor.
4. Marinate the potatoes
   Gently fold the warm potato slices into the marinade. Be careful not to stir too vigorously so the slices don’t fall apart. The salad should look moist and well-blended, but retain its texture.
5. Let it sit and season to taste
   Let the potato salad sit for a while so the flavors can blend. Before serving, gently toss it again and season to taste with salt, pepper, vinegar, or a little sugar if needed.

A classic Viennese potato salad differs significantly from many other potato salad variations. While some recipes call for mayonnaise or heavy dressings, an Austrian potato salad recipe relies on a light, flavorful marinade.

Typical of the Viennese style is the combination of warm potatoes, beef broth, vinegar, oil, mustard, onion, and fresh chives. The potatoes absorb the marinade, giving them a juicy, almost creamy consistency – all without mayonnaise.

It’s precisely this balance that makes the salad so special: mild and savory, slightly tart, subtly sweet, and pleasantly fresh. This makes it the perfect accompaniment to crispy Wiener schnitzel, our vegan schnitzel, or other classic pub dishes.

Potato salad is closely associated with traditional Austrian pub cuisine. In Vienna, in particular, potato salad is traditionally served with Wiener Schnitzel. The mild tartness of the marinade, the subtle sweetness, and the juicy texture provide the perfect contrast to the crispy breading.

That’s precisely why potato salad is one of the most popular side dishes at Figlmüller. It’s fresh, aromatic, and yet subtle enough not to overpower the schnitzel. Instead, it complements the dish and provides the balance that defines classic Viennese cuisine.

Whether as a side dish with schnitzel, fried chicken, roasted vegetables, or as part of a traditional Austrian meal, this potato salad recipe brings the taste of Vienna right to your home.

★★★★★
„The potato salad is among the best in Vienna and truly completes the schnitzel experience.“ – ASLI

★★★★★
„The pork schnitzel with potato salad is absolutely incredible and a definite recommendation for anyone visiting Vienna.“ – Alexandra

★★★★★
„The schnitzel was absolutely delicious, and the potato salad was a dream as well.“ – Marco