Erdäpfelsalat is Austria's famous potato salad, more specifically Vienna, served alongside the famous schnitzel. Erdäpfel means potato, salat means salad, and erdäpfelsalat directly means potato salad. The most important feature of Erdäpfelsalat, which distinguishes it from other potato salads in the world, is that it contains broth.




In addition, pumpkin seed oil is one of the special ingredients that gives it its special aroma. But of course, pumpkin seed oil is not an ingredient you can find in every home. If you can find it, use it. Otherwise, you can use olive or sunflower oil instead.

White wine vinegar is used as vinegar in the original recipe. I use homemade apple cider vinegar because it is not a type of vinegar that I use or have at home.

Another change I've made is to serve the salad with fish dishes rather than with the schnitzel. Schnitzel is not something I make often. But I try to eat fish at least once a week. If I'm going to make potatoes on the side, instead of baked potatoes like baked potatoes with rosemary, as I used to do lately, I bake butter roasted potatoes or erdäpfelsalat.




Since I always keep the broth in the freezer, it is not more difficult than my classic potato salad recipe.

Normally, I try not to buy a special ingredient to use in a single recipe, but since I make this recipe often, I also bought pumpkin seed oil. I look forward to the moments when I will cook fully fledged erdäpfelsalat. If you like potatoes with chicken, meat and fish dishes, I recommend the same. Erdäpfelsalat is one of the recipes that makes you wonder how such a simple dish can be this delicious.

Enjoy the recipe...

Ingredients:

1 kg of potatoes,
1/4 purple onion,
3/4 cup broth,
1 heaping teaspoon djon mustard,
3 tablespoons of vinegar,
3 tablespoons of pumpkin seed oil,
Salt,
Chives for topping.

Check the recipe at:
turkishstylecooking.com/erdapfelsalat-recipe.html