Wiener Erdäpfelsalat (Viennese Potato Salad) is definitely the most popular side dish in Vienna & is usually served with its most popular main dish which is the Wienerschnitzel. More widely known as Kartoffelsalat this Austrian variation of potato salad is not made with mayonnaise but with oil, vinegar, and beef stock.
The potatoes are steamed or boiled without being peeled first & are then plunged into cold water & are finally peeled off & sliced when they’re still warm.
The warm potatoes are mixed with warm beef stock & a dressing of vinegar, oil, mustard, salt, pepper & powdered sugar. The mixture is stirred before some chives & chopped red onions are added before the whole mixture is left to marinate for 1/2 hour & then served at room temperature after it’s garnished again with more chopped onions & chives.
Kind provider of our photos and by all means a safe choice for this one Figlmüller Restaurant. It was back in 1905 that Johann Figlmüller opened a small wine tavern on Wollzeile, right behind St. Stephen’s Cathedral. Right from the start it stood for the unparalleled Viennese way of life: a restaurant that was always a fine place to chat and celebrate and that had a great menu and select local wines. And, of course, the original rendition of the schnitzel. The brothers Hans Jr. and Thomas Figlmüller are still maintaining the tradition which is now in its fourth Figlmüller generation.