Viedenský Zemiakový Šalát
Austro-Hungarian style warm potato salad dressed in rich hot beef stock, vinegar, sweet red onions, and grainy mustard.
Ingredients
Potatoes & Aromatics
- 800 g Waxy Yukon Gold potatoes (varný typ A), unpeeled
- 1 Medium red onion or 2 shallots, sliced into wafer-thin half-moons
- 20 g Fresh chives or flat-leaf parsley, finely chopped
Warm Stock Dressing
- 220 ml Rich beef bone stock or chicken stock (piping hot)
- 45 ml Apple cider vinegar or white wine vinegar
- 25 g Grainy or Dijon mustard (plnotučná/kremžská horčica)
- 40 ml Neutral sunflower oil or light olive oil
- 8 g Granulated sugar
- 6 g Fine sea salt & freshly cracked black pepper
Method
- Boil Potatoes: Place unpeeled potatoes in a pot of cold salted water. Bring to a boil and cook until tender when pierced with a knife (20–25 minutes). Drain and peel while still warm.
- Slice Warm: Slice warm peeled potatoes into 4–5 mm thick rounds directly into a wide mixing bowl.
- Prepare Hot Vinaigrette: In a small saucepan, bring beef stock, vinegar, mustard, sugar, salt, and black pepper to a simmer. Whisk until sugar dissolves.
- Marinate Onions & Potatoes: Scatter thinly sliced red onion over warm potato slices. Pour hot stock mixture over potatoes.
- Emulsify: Add sunflower oil. Gently fold potatoes using a spatula, swirling the bowl until potato starches release and bind with hot stock into a glossy, velvety glaze (Schlotzigkeit).
- Rest & Garnish: Let salad rest warm for 15–20 minutes to absorb liquid. Fold in fresh chives right before serving alongside crisp pork cutlets.
Chef's Tip: Never pour cold dressing over cold potatoes. Warm potatoes absorb the hot, seasoned stock deeply into their cores, while the agitation creates a naturally creamy emulsion without dairy.