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Viennese Potato Salad | Classic & Light
(0)
55 min
Under an hour
Knuspr-Küche
Dieser klassische Wiener Kartoffelsalat besticht durch seine Leichtigkeit und den Verzicht auf Mayonnaise. Die Kombination aus festkochenden Kartoffeln, einer kräftigen Rinderbrühe und feinem Weißweinessig sorgt für eine wunderbar sämige Konsistenz und einen herzhaften Geschmack. Perfekt als Beilage zum Wiener Schnitzel oder als leichter Sommersalat.
Ingredients
Preparation method
Preparation & Cooking
Wash the potatoes thoroughly, but do not peel them. Cook them until tender in boiling salted water or, even better, steam them for approx. 25-30 minutes. Make sure to use potatoes of similar size so they cook evenly.
Drain the cooked potatoes and let them steam uncovered for about 10 minutes. Once they are lukewarm, peel them and cut them into slices just under 0.5 cm thick.
Dressing & Marinating
Bring the beef broth almost to a boil in a small saucepan. Add oil and vinegar. Season generously with salt and pepper – the dressing should be spicy, as the potatoes absorb a lot of flavor.
Nutritional values
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