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Austrian-Style Potato Salad (Cook's Illustrated)

For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and look to the soup pot. Simmering the potatoes in a shallow pan with vegetable stock, water, sugar, and salt yielded deeply flavored potatoes. Yukon Golds have just enough starch to contribute creaminess without breaking apart. To finish, the recipe calls for adding mashed potatoes to the dressing, which thicken it perfectly every time. The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. If you can’t find cornichons, chopped kosher dill pickles can be used in their place. To maintain its consistency, don’t refrigerate the salad; it should be served within 4 hours of preparation. The vinegar in the cooking water is key -- it lengthens the window of time between when the potatoes go from perfectly cooked to mushy. Something about pectin in the potato breaking down...

5.0 · 1 reviewsRecipe card by Wish I Could CookEditorial by recipesvibrant · Updated October 13, 2026
VegetableAustrianEuropeanLactose FreeVeganFree Of...
Austrian-Style Potato Salad (Cook's Illustrated)

Total time

30 min

Servings

1

Calories

350.9

Category

Potato

Experience the authentic flavors of Vienna with this plant-based take on the classic Austrian-style potato salad. Unlike creamy American versions, this vegan masterpiece relies on a savory, mustard-forward vinaigrette and rich vegetable broth to penetrate the potatoes, creating a melt-in-your-mouth texture that is both sophisticated and satisfying.

Ingredients

Makes 1 serving

  • 2 yukon gold potatoes
  • 1 vegetable broth
  • 1 water
  • 1 salt
  • 1 sugar
  • 2 white wine vinegar
  • 1 Dijon mustard
  • 1/4 red onion
  • 1 baby dill pickles
  • 6 fresh chives
  • 2 ground black pepper

Method

  1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.

  2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.

  3. 3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.

Cook's notes

  • Use waxy potato varieties like Yukon Gold or red potatoes to ensure they hold their shape perfectly during mixing.
  • Add the broth to the potatoes while they are still warm so the starch absorbs the liquid and seasonings efficiently.
  • Allow the salad to rest for at least 30 minutes before serving to let the flavors marry.

Easy swaps

  • Swap Dijon mustard for grainy mustard if you prefer a rustic, textured bite.
  • Use finely diced shallots instead of red onion for a milder, more delicate flavor profile.
  • Add fresh dill or chives instead of parsley for a different aromatic twist.

Frequently asked

Is this Austrian potato salad served hot or cold?

Traditionally, this salad is served at room temperature or slightly warm. Serving it straight from the fridge can dull the flavors, so let it sit out for 15 minutes before eating.

What makes it 'Austrian-style'?

Austrian potato salad (Erdäpfelsalat) is defined by the absence of mayonnaise. It uses a base of broth, vinegar, and mustard to create a light, tangy, and succulent dressing.

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