Austrian Cuisine — Gekochter Erdapfelsalat, Warm Potato Salad

Wiener schnitzel begs to be served alongside a potato dish, be it fried, roasted, or boiled.  We chose to instead make the Austrian warm potato salad gekochter erdapfelsalat, a sour/sweet salad with bacon, mustard, vinegar, and onions.  The vingar cuts the fattiness of the rest of the meal nicely, and the bacon is exactly as delicious as we have come to expect.

Gekochter erdapfelsalat

(adapted from Cooking the Austrian Way by Helga Hughes)


  • 2 medium-sized red potatoes, sliced 1/4 inch thick
  • 1 tsp canola oil
  • 2 slices bacon, chopped
  • 1/4 medium onion, diced
  • 2 tsp flour
  • 1/2 cup chicken stock
  • salt and pepper
  • 2 Tbs dill pickle relish
  • 1 1/2 tsp yellow mustard
  • 1 Tbs cider vinegar
  • chopped parsley and green onion

First, we sauteed the bacon and onions in the canola oil to form the foundation of the sauce:


After about six minutes or so, once everything had developed a nice brown color, the flour was added:


…and thoroughly mixed into the bacon and onion mixture.  This was stirred constantly for about a minute to cook the raw flour taste out.  Next, we added the chicken stock:


…and allowed the sauce to thicken a little over medium heat for a few minutes:


The potatoes were then laid on top of the sauce in as close to a single layer as possible:


A lid (that more or less fit the pan) was put on the pan:


…the heat turned to low, and the potatoes were allowed to simmer for ten minutes:


The potatoes were flipped, the lid replaced, and allowed to cook another 10 minutes until the potatoes were tender:


Chopped parsley and green onion were added, the salad mixed to coat the potatoes as evenly as possible, and everything was put into a bowl for serving:


Bacon and potatoes were the perfect accompaniment to our fried schnitzels.

More from our Austrian meal:

Wiener schnitzel

Veltliner wine and Manner wafers


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