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Kartoffelsalat (Warm Potato Salad)

Course Side Dish
Cuisine Austria
Servings 4
Author International Cuisine


  • 2 lbs. potatoes peeled cut into slices about ½ inch thick.
  • 1 cup vegetable broth
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 Tablespoons white wine vinegar separated
  • 1 Tablespoon Dijon mustard
  • ¼ cup vegetable oil
  • 1 red onion chopped finely
  • 6 cornichons or baby dill pickles
  • 1 tablespoon minced chives
  • Salt and pepper to taste


  • In a large heavy bottomed skillet add the sliced potatoes, broth, water, salt, sugar and 1 Tablespoon of the vinegar to a boil.
  • Reduce heat to simmer, cover and cook until potatoes are tender.
  • Remove the cover and increase the heat to high to reduce the liquid (approx. 2 minutes)
  • Drain the potatoes reserving ½ cup of cooking liquid
  • Add water to make ½ cup if necessary.
  • Whisk in the remaining vinegar, mustard and oil into the cooking liquid
  • Add about ½ cup of the cooked potatoes into the cooking liquid and mash.
  • Pour the thickened sauce over the potatoes and add in the onion, cornichons and chives
  • Season to taste with salt and pepper
  • Serve warm or at room temperature