JOIN! 12 Weeks for $1

Austrian Potato Salad (Erdäpfelsalat)

4 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Austrian cooks add flavor and creaminess to their potato salad without mayonnaise by cooking the potatoes in chicken stock, then using the starchy cooking liquid as the base for the dressing. That means you can skip the mayonnaise. Cornichon brine, red wine vinegar and Dijon mustard provide sharp notes; celery and fresh dill add crunch and bright flavor. Many recipes call for waxy potatoes, but we chose Yukon Golds for their rich flavor and creamy texture. If your potatoes are quite large, quarter them instead of halving before slicing.




Don’t overcook—or undercook—the potatoes. The cooked potatoes should be firm but not grainy, creamy in the center and just starting to fall apart at the edges. This texture is important, as some of the potatoes will break down into the salad. But if they’re too soft, they will turn into mashed potatoes.

30 minutes


  • 2

    pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick

  • 2

    cups low-sodium chicken broth


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Cyndy R.
January 8, 2023
Good but not great.
Duplicated recipe. Needed more seasoning. Will use regular dill pickles next time.
Lindsay R.
July 5, 2022
Best potato salad
What a crowd pleaser!
Oriane S.
September 30, 2023
New favorite potato salad
It took me a total of 2 hours to make, but I got compliments. I like that ityzingy, and no mayonnaise.
Deborah H.

How long to cook caraway seeds and onions in the broth?

Scott H.

I am not an avid cook, but I am trying. I wanted to try a different potato salad and this recipe turned out great! So much flavor, I wish I would have made a larger batch. I substituted fennel seeds for caraway seeds, because that is what I had on hand. I simmered them with the onions and broth for just a few minutes. Seemed to really release the flavor. I also was a little heavy handed on the pepper and vinegar.

Gary F.

Despite the recipe sounding as if this salad would be packed full of flavor, the final result was incredibly bland. There was still quite a bit of liquid remaining in the cooked potatoes after 10 min that wasn't absorbed (step 2 in recipe). Against my better judgement, I didn't drain this off before adding the mustard dressing and this may have diluted the final flavor. To rectify, I made an additional batch of the mustard dressing (which tastes great, btw) and added to the salad. I highly recommend 1) reducing the amount of cooking liquid 2) simmering the caraway seed/onion mixture to reduce, or 3) doubling the mustard dressing.