Basic Potato Salad

Basic Potato Salad

This simple Austrian-style potato salad lets the humble potato shine! Dressed with a tangy mustard and pumpkin seed oil vinaigrette, this salad proves that sometimes less is more. The warm potatoes soak up all the delicious dressing, while the onions add just the right amount of bite. Perfect alongside any main dish or great on its own!
Choose waxy potatoes over starchy ones - they'll hold their shape better and give you that classic potato salad texture.Don't skip the hot potato peeling step! Yes, it's a bit challenging, but it really does make a difference in how well the potatoes absorb the dressing.If pumpkin seed oil is hard to find, you can use a good quality olive oil instead - though you'll miss out on that distinctive Austrian flavor.

Instructions

  1. First up, give your potatoes a good wash - no need to peel them yet! Choose waxy potatoes if you can, they'll hold their shape better.
  2. Pop the whole potatoes into a large pot and cover with cold water. Add a pinch of salt to the water.
  3. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until you can easily pierce them with a fork.
  4. Here comes the tricky part - you'll want to peel these potatoes while they're still hot! I know it sounds crazy, but trust me, warm potatoes absorb the dressing so much better. Use a kitchen towel to hold them while peeling.
  5. Set your peeled potatoes aside to cool for about 10 minutes - just until they're comfortable to handle, not completely cold.
  6. Meanwhile, finely chop your onion - you want the pieces small enough to distribute nicely throughout the salad.
  7. Slice the still-warm potatoes into roughly 1/4 inch thick rounds. If some break, don't worry - that's totally normal and adds to the rustic charm!
  8. In a small bowl, whisk together the mustard, pumpkin seed oil, apple cider vinegar, and salt until well combined.
  9. Add your chopped onions to the potatoes, then pour over your dressing and gently mix everything together. The potatoes might break up a bit more - that's perfect, it helps them absorb all that tasty dressing!
  10. Pop it in the fridge for at least an hour to let all those flavors get to know each other.
  11. Give it a taste before serving and adjust the seasoning if needed - sometimes the potatoes need a little extra salt.
  12. This salad is delicious cold, but in Austria, it's often served at room temperature too - try both and see what you prefer!
  13. Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get even better overnight!

Notes

  • Choose waxy potatoes over starchy ones - they'll hold their shape better and give you that classic potato salad texture.
  • Don't skip the hot potato peeling step! Yes, it's a bit challenging, but it really does make a difference in how well the potatoes absorb the dressing.
  • If pumpkin seed oil is hard to find, you can use a good quality olive oil instead - though you'll miss out on that distinctive Austrian flavor.

Nutrition Facts

4 Servings per container
Serving Size 1 servings (250 g)
Amount per serving
Calories 358
% Daily Value
Total Fat 20.5 g
26%
Saturated Fat 3.57 g
18%
Monounsaturated Fat 6.2 g
0%
Polyunsaturated Fat 9.34 g
0%
Cholesterol 170 mg
57%
Sodium 1322.5 mg
57%
Total Carbohydrate 27.92 g
10%
Dietary Fiber 3.25 g
13%
Protein 6.7 g
13%
Vitamin D 0 mcg
0%
Calcium 47.5 mg
4%
Iron 1.62 mg
9%
Magnesium 37.5 mg
9%
Potassium 635 mg
18%
Zinc 0.78 mg
7%
Copper 0.3 mg
33%
Vitamin A 117 mcg
13%
Vitamin C 25 mg
28%
Folate 17.5 mcg
4%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically