Viennese Potato Salad

This recipe employs beef broth, a typical ingredient that is the backbone of Viennese cooking. Beef broth and stock are used in Viennese cuisine for soups as well as basting. Red or Yukon gold potatoes tend to work best for this salad, because their waxy texture holds up well. For variety, you can also add thinly sliced pickles.


Potato Salad

  • 1 lb (454 g) potatoes
  • 1 C (237 ml) low sodium beef broth, warm
  • 1 sm onion, chopped
  • 2 Tbsp (30 ml) corn oil
  • 1½ Tbsp (22 ml) vinegar
  • Salt and white pepper to taste
  • Pinch sugar


  • 3 Tbsp (9 g) chives, chopped


Potato Salad

Boil potatoes until tender. Drain; while still warm, peel and slice into a large bowl; pour over warm beef broth. Gently fold in onion, oil, vinegar, salt, pepper and sugar.


Sprinkle with chives before serving.

  • Prep time: 6 minutes.
  • Cook time: 12 minutes.
  • Makes 5 servings.

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