🏠 Home > 🗺️ Recipes > 🥗 Salads > 🇦🇹 Austria Salads > 🥗 Erdäpfelsalat (Austrian Potato Salad) , Gurkensalat (Austrian Cucumber Salad with Dill) , Gemischter Salat (Austrian Mixed Salad)
🥗 Austrian Salads You’ll Want to Make Again and Again
🥬 Introduction: The Heart of Austrian Freshness
When you think of Austria, the first thing that pops into your mind is probably a warm Wiener schnitzel, apple strudel, or cozy Alpine meals. But did you know that Austria is also a salad-loving country?
From cozy countryside inns to fancy Viennese restaurants, salads are a must-have on almost every table. Austrians love to balance their hearty main dishes with light, refreshing salads made from local produce and homemade dressings.
What makes Austrian salads special is the way they combine simplicity and flavor. No heavy mayonnaise, no artificial flavoring — just fresh vegetables, a splash of vinegar, a hint of mustard, and love.
In this article, we’ll explore three of Austria’s most popular salads that are famous for their fresh taste and cultural roots:
- 🥔 Recipe 1: Erdäpfelsalat (Austrian Potato Salad)
- 🥒 Recipe 2: Gurkensalat (Cucumber Salad with Dill)
- 🥗 Recipe 3: Gemischter Salat (Mixed Austrian Salad)
Ready to bring some Alpine freshness to your kitchen? Let’s go!
🥔 Recipe 1: Erdäpfelsalat (Austrian Potato Salad)
🥔 About This Recipe
If there’s one dish that defines Austrian comfort food, it’s Erdäpfelsalat, or potato salad. You’ll find it everywhere — from traditional taverns in Vienna to festive holiday tables in Salzburg.
Unlike American potato salad, which uses mayonnaise, Austrian potato salad is light, tangy, and slightly sweet, made with vinegar, mustard, onions, and broth. The result is a silky, flavorful side dish that perfectly complements schnitzel, sausages, or roast meats.
This salad is so iconic that it’s often said: “A schnitzel is only as good as its potato salad.”
🧄 Ingredients & Measurements
- 6 medium-sized potatoes (waxy variety like Yukon Gold)
- 1 small onion, finely chopped
- 200 ml vegetable or chicken broth
- 3 tablespoons white wine vinegar
- 2 tablespoons sunflower oil (or neutral oil)
- 1 teaspoon Dijon or Austrian mustard
- Salt and pepper to taste
- Optional: chives or parsley for garnish
👩🍳 Step-by-Step Instructions
1.Boil the potatoes in their skins until just tender — don’t overcook them.
2.Drain, peel, and slice them while still warm.
3.In a bowl, mix vinegar, mustard, salt, and pepper.
4.Heat the broth until warm and pour it over the potatoes to soak up the flavor.
5.Add chopped onions and gently mix everything.
6.Let it rest for 20–30 minutes for the flavors to blend.
7.Drizzle oil and garnish with chives before serving.
💡 Tips & Mistakes to Avoid
- Always use waxy potatoes — floury ones fall apart.
- Warm broth helps the potatoes absorb flavor better.
- Avoid stirring too much or the salad will become mushy.
❓ FAQ
Q: Can I make this salad a day in advance?
A: Yes! In fact, it tastes even better after a few hours in the fridge.
Q: What’s the best oil to use?
A: A neutral oil like sunflower or rapeseed — avoid olive oil, it changes the flavor.
Q: Can I serve it warm?
A: Absolutely! Many Austrians prefer it slightly warm rather than cold.
🧾 Summary
This classic potato salad is simple, satisfying, and deeply Austrian. It’s proof that the best recipes don’t need fancy ingredients — just a balance of flavor and texture.
🥒 Recipe 2: Gurkensalat (Austrian Cucumber Salad with Dill)
🥒 About This Recipe
If you’ve ever eaten at a traditional Austrian restaurant, you’ve probably noticed a small bowl of cucumber salad on the side. That’s Gurkensalat, and it’s a favorite across the country.
Crisp, cool, and lightly tangy, it’s made with thinly sliced cucumbers, a splash of vinegar, and sometimes a hint of dill or sour cream. It pairs beautifully with grilled meats, schnitzel, or even as a refreshing side on a hot day.
🧂 Ingredients & Measurements
- 2 large cucumbers (peeled and thinly sliced)
- ½ teaspoon salt
- 2 tablespoons vinegar (apple cider or white)
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 tablespoon fresh dill (chopped)
- Optional: 2 tablespoons sour cream (for creamy version)
- Pepper to taste
👩🍳 Step-by-Step Instructions
1.Slice cucumbers very thin — use a mandolin if you have one.
2.Sprinkle salt and let them rest for 10–15 minutes to release water.
3.Drain excess liquid gently.
4.Mix vinegar, sugar, oil, pepper, and dill in a small bowl.
5.Pour the dressing over the cucumbers and toss gently.
6.For a creamy version, stir in sour cream just before serving.
💡 Tips & Mistakes to Avoid
- Always let the cucumbers sit with salt — it makes them crisp, not watery.
- Fresh dill gives the authentic Austrian touch.
- Don’t add sour cream too early; it may become runny.
❓ FAQ
Q: What’s the difference between Austrian and German cucumber salad?
A: Austrian versions are usually lighter and often include dill or sour cream, while German ones tend to be stronger in vinegar flavor.
Q: Can I use yogurt instead of sour cream?
A: Yes! It gives a lighter, fresher texture.
Q: How long can it be stored?
A: Best eaten fresh, but can last up to 2 days in the fridge.
🧾 Summary
Fresh, crisp, and irresistibly tangy — Gurkensalat is Austria’s answer to summer heat. It’s an everyday salad that brightens any meal with minimal effort.
🥗 Recipe 3: Gemischter Salat (Austrian Mixed Salad)
🥕 About This Recipe
If you can’t decide on just one salad, Gemischter Salat (mixed salad) is the answer. It’s Austria’s classic combination of several small salads served together in one bowl — a colorful mix of greens, grated carrots, beets, and cabbage.
What makes it special is the unique Austrian dressing — a tangy mix of vinegar, oil, and mustard that brings harmony to all the different vegetables.
This salad is common in nearly every restaurant in Austria. It’s often served before the main course or alongside meats and fish.
🥬 Ingredients & Measurements
- 1 cup lettuce or mixed greens
- ½ cup grated carrots
- ½ cup shredded red cabbage
- ½ cup cooked or pickled beets
- 3 tablespoons white wine vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon mustard
- Salt, pepper, and a pinch of sugar
- Optional: a few pumpkin seeds for garnish
👩🍳 Step-by-Step Instructions
1.Prepare all vegetables — wash, peel, and cut as needed.
2.In a small bowl, mix vinegar, oil, mustard, salt, pepper, and sugar.
3.Pour dressing over vegetables and toss until evenly coated.
4.Arrange each type of salad side by side in a bowl or layer them beautifully.
5.Sprinkle pumpkin seeds on top before serving.
💡 Tips & Mistakes to Avoid
- Use fresh vegetables — their crunchiness makes all the difference.
- Don’t overdress the salad — the Austrian style is light, not soggy.
- Serve immediately to keep the colors vibrant.
❓ FAQ
Q: Can I use different vegetables?
A: Absolutely! Many Austrians add corn, tomatoes, or radishes for extra color.
Q: What’s the best vinegar to use?
A: White wine vinegar or apple cider vinegar gives the most authentic flavor.
Q: Is it served cold or at room temperature?
A: Room temperature is best to let all the flavors shine.
🧾 Summary
Gemischter Salat is like a mini salad buffet in one bowl — vibrant, crunchy, and full of life. It captures the freshness and simplicity of Austrian cuisine at its best.
🏔️ Final Thoughts
Who said salads have to be boring? In Austria, salads are a celebration of color, freshness, and balance. Each one — from the silky potato salad to the crisp cucumber and colorful mixed greens — tells a story of the country’s connection to the land and love for simple, honest food.
The best part? These recipes are incredibly easy to make. You don’t need fancy tools or rare ingredients — just good-quality vegetables, vinegar, and a pinch of Austrian inspiration.
So, why not try one today? Maybe start with the creamy Gurkensalat, then move on to Erdäpfelsalat, and finally wow your guests with a Gemischter Salat platter.
Once you taste how fresh and flavorful Austrian salads can be, you might never look at salads the same way again. 🥗🇦🇹✨
| 🇦🇹 🥗 < Back | Next > 🥗 |