Viennese Potato Salad | Classic & Light

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.

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.