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You’ve mastered the art of cooking the Wiener schnitzel by following our How To Cook Schnitzel step-by-step guide and now you need to know what to serve with it (besides the lingonberries and rice we already mentioned.)

We decided to share the recipes for some of our favorite tasty Austrian side salads, beginning with this one: traditional potato salad (AKA erdapfelsalat). Following recipes will include those for a tomato salad, two ways of doing a cucumber salad, and how to put together a great “Gemischter Salat”.

POTATO SALAD - ERDAPFELSALAT

-2 pounds of fingerling potatoes
-1 sweet onion chopped well
-2 cups beef (or, preferably, oxtail) broth
-2 cups chicken broth
-2 tablespoons champagne or white wine vinegar
-4 tablespoons oil
-good salt, fresh ground pepper and a pinch of sugar to taste


1. Place the potatoes in a good sized pot and cover with the beef (oxtail!) and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender (you can poke them with a fork to check - it should take about 15 minutes max.)

2. Remove the potatoes from the cooking liquid, but don’t toss it out.

3. Add the onion, oil and vinegar to 1/2 cup of the broth and let it all get warm together. You don’t want to actually cook the onion, just get it going with the other ingredients. Add dashes of the salt, pepper and sugar to taste.

3. When the potatoes have cooled off enough to you can touch them, cut them into coin shaped slices about 1/4 inch thick. It’s important that you be a bit tough about handling the potatoes while they are still pretty hot. This is key!

4. Toss the potatoes into a bowl with the warmed broth/onion/oil/vinegar mixture, making sure they all get a good does. Cover and keep warm.

5. Let the potatoes marinate for at least an hour before serving, so they take on lots of the flavor. Then, just before you serve, add some freshly chopped parsley. Taste again and see if it needs a bit more oil, salt, pepper and then add to taste.

This photo of Austrian Potato Salad comes from Viennese chef Bernhard:

We know that in the winter time the great chef David Bouley makes his Austrian potato salad using copious slices of fresh black truffle, as well as truffle oil, cream, some porcini mushrooms, and Brin D’Amour cheese. For that recipe, you’ll have to get his cookbook: EAST OF PARIS The New Cuisine of Austria and the Danube.