Austrian potato salad is a classic recipe. Spicy Viennese potato salad

A simple recipe for Viennese potato salad (Wiener Erdäpfelsalat) from Austrian cuisine. Step by step recipe Austrian cuisine with a photo for cooking at home for 26. Contains only 270 kilocalories.

• Preparation time: 7 minutes
• Cooking time: 26
• Amount of calories: 270 kilocalories
• Servings: 8 servings

• Complexity: simple recipe
• National cuisine: Austrian cuisine
• Dish type: Salads

Ingredients for four servings

• 500-600 grams of potatoes (preferably small)
• 150 ml hot beef broth
• 3 art. l. white wine vinegar
• 2 tbsp. l. olive oil IDEAL
• 1 st. l. powdered sugar
• 1 tsp mustard
• salt and fresh ground pepper
• 3 art. l. chopped red onion
• 3 art. l. green onion

Step by step cooking

1. Peel potatoes and cut into chunks. Boil in water until done. Be careful not to overcook the potatoes!
2. While the potatoes are cooking, prepare the salad marinade. To white wine vinegar, add mustard, sugar, salt, black pepper and IDEAL olive oil. Beat everything with a whisk until an emulsion forms and pour in meat broth.
3. Add the hot potatoes to the marinade and leave to marinate for at least 30 minutes. Before serving, toss potatoes with finely chopped red and green onions.
4. This salad is best served with Viennese sausages. Recipe here
5. And you can cut the sausages and add to the salad, it's also very tasty

Viennese potato salad or WIENER ERDÄPFELSALAT (German) or VIENNESE POTATO SALAD (English) very popular dish in any Austrian restaurant. This simple potato salad is truly delicious taste, the zest of which is given by sweet and sour notes in combination with the bitterness of real olive oil IDEAL

Calories: Not specified
Cooking time: Not indicated

This recipe presents two of the most common dishes in Austria at once - the famous Wiener Schnitzel and the equally famous potato salad, which is considered perfect side dish to any meat.

Viennese is a very thinly beaten piece of beef, veal or pork, breaded in flour, egg and breadcrumbs. As a rule, the breading is made double in order to tightly seal the meat and then it will remain very juicy when frying, despite the fact that the meat layer itself will be thin. Potato salad is an indispensable side dish for Viennese schnitzel. You need to cook it the day before, and be sure to keep it in the marinade for a while. In general, the essence of this potato salad is that the potatoes for it need to be boiled well, and still hot, pour the marinade from meat broth, vinegar and vegetable oil. And then add the rest of the ingredients. There are dozens of recipes and options for potato salad - with fresh vegetables, herbs, with pickled cucumbers and onions, simply boiled potatoes in the marinade, and even potatoes with vegetables and fried sausages. So the choice is yours - boil the potatoes, make a marinade, and then improvise, add what you like.
Cooking Wiener Schnitzel with potato salad.

Ingredients:
- low-fat pork (fillet) - 250 gr;
- ground black pepper, ground sweet paprika - 1/3 tsp each;
- salt - to taste;
- breadcrumbs - half a glass;
- flour - 2-3 tbsp. l;
- egg - 1 pc;
- milk or cream - 2 tbsp. l;
- vegetable oil - 4-5 tbsp. l.
For potato salad:
- boiled potatoes- 300-350 gr;
- purple lettuce - 1 medium onion;
- radish - 5-6 pcs;
- fresh cucumber- 1 PC;
- green onion - 4-5 feathers;
- sunflower oil- 3 tbsp. l;
- white wine or apple vinegar 5-6% - 1.5 tbsp. l;
- meat broth (can be vegetable, chicken) - 100 ml;
- salt - a pinch;
- sugar - 1 pinch;
- any greens - 1 bunch.

Recipe with photo step by step:

We beat off a piece of pork in a thin layer. The Viennese schnitzel always turns out to be large, so the piece of meat must also be of the appropriate size. Salt, rub the meat with black pepper and ground paprika. Cover, put in the refrigerator for 1-2 hours.

Let's move on to the potato salad. Boil the meat broth any will do- chicken, vegetable, but with meat sauce will taste better). Add salt, sugar and pour vinegar. We mix everything. Keep the sauce hot.

Boil potatoes until tender in salted water. Hot cut large pieces or slices.

Transfer the potatoes to a bowl and pour over the hot sauce. Mix, cover and leave the potatoes to infuse.

Now let's take care of the rest of the vegetables from the potato salad recipe. Cut red lettuce into feathers (here you can different variants come up with - add white onion or regular onion, put more green onions).

We cut the radish into slices or straws - as you prefer and are more familiar.

Cut fresh cucumbers into slices. Instead of fresh, you can take pickled or pickled cucumbers, but then you will have to change the composition of the potato salad (exclude the radish, add something else instead).

Finely chop a few green onions. Simultaneously with the onion, finely chop any greens - cilantro, parsley, dill.

To the cooled potatoes, add the purple onion and finely chopped green onion feathers. We mix.

Add cucumbers and radishes. We mix everything. If necessary, add salt, if desired, you can add a pinch of ground black pepper.

Pour the salad with any vegetable oil (preferably refined), mix again. Potato salad for Wiener schnitzel is ready. Let it rest at room temperature.

Prepare everything for breading the schnitzel. Beat the egg with milk or cream, salt to taste. Pour the breadcrumbs into one plate, and the sifted wheat flour into another.

Breading can be made regular or double. Roll the meat in flour, dip in the egg and transfer to a plate with breadcrumbs. Sprinkle with breadcrumbs on all sides to form on the meat dense crust. If you make a double breading, then roll again in flour, egg and breadcrumbs. The Wiener Schnitzel recipe uses double breading meat.

Heat up in a frying pan enough vegetable oil so that the schnitzel is evenly fried and formed golden brown. We spread the schnitzel, fry on one side until golden brown.

Turn over with a spatula and fry on the other side. In time, 3-4 minutes on each side is enough.

Serve the Wiener Schnitzel hot, straight from the pan. For garnish we will have potato salad, which is served slightly warm (slightly warmer room temperature) or cold, but not hot. Bon appetit!

2016-09-12

A very tasty and unusual salad for our region, the main thing is to choose the right potato, otherwise you will get mashed potatoes ...

And, it’s a disaster with potatoes this year, the summer was warm and rainy - a lot of rotten and fungus affected, our soil is clayey.

The year 20010, in our region, was marked by drought and forest - peat fires, even the most important, periodically, flew on an airplane and put out ... The whole city and suburbs were covered in smoke, air conditioners did not save, the head buzzed like a cast-iron bell. For work, it was necessary to leave for a week in St. Petersburg, which meant leaving one pregnant wife at home, in fact, without walking on Fresh air. With thoughts - how to quickly resolve all matters and return back, I drove home, opened the door and realized that there was someone else at home ... A mother-in-law was drawn, relations with which were, as it were, neutral, but tense. Naina Kashcheevna, a lady over 60, a native Muscovite to the tip of her hair, the daughter of a general and the wife of a general, also, well preserved, like all vampires - not burdened with household chores, fullness and any problems, besides nails, hair and discussion with girlfriends of sons-in-law. ..

Having imagined collecting things and saying goodbye to his wife under mother-in-law's control, the brain chose the least evil, so from the threshold she was declared and told the following: “ Good evening, you are aware that Mayor Sobyanin issued a decree according to which all non-working pensioners, before they reach the age of 65, are voluntarily - forcibly obliged, this Friday, to appear in the social security at their place of residence to distribute quotas, to help the farms of the Moscow region for cleaning harvest and the fight against the Colorado potato beetle - grinder "- The mother-in-law blinks, forgot about everything and says that no - she does not know. I explain to her that there will be a cut in subsidies and benefits for communal apartments, and those who are especially dissatisfied will also have their pensions cut + a fine. While she was digesting the information, I demanded a pension certificate from her, made a photocopy and left.

At the end of the neighboring house, there is a store for pet products - “KabyZdoh No. 15”, where the following was purchased: Bathrobe, cream for milking cows “Zorka”, a package of rubber gloves, a package of cotton gloves, a shovel and a rake - without a handle. On the form of a photocopy, by the caring hand of the seller, shedding tears, it was deduced: "The owner's inventory to Mr. Naina Kashcheevna, by order of the mayor No. such and such, issued, date, signature and seal.

All this habr, having put it in a bag, I solemnly handed over to my beloved mother-in-law, with the words - “Now we have to go to the security service for a different order.” Grabbing the bag, a photocopy and her legs, she rushed home as if scalded.

With a calm soul, and with my wife sobbing with laughter, I packed my things and flew to the glorious city of Leningrad with the Red Arrow.

The meeting ended, the coffee break began, the phone vibrated piercingly, the wife called ...

Father-in-law for six months, every week, handed over a bottle of good cognac.

My interpretation of the Austrian cuisine classic that everyone knows: soft and at the same time crispy thin schnitzel melting in your mouth accompanied by sour potato salad... All you need for this dish is a glass of good cold beer! This is simply a miracle for food lovers... And a must-have item in the itinerary of visiting beautiful Vienna!

In our family, during any trip, we plan gastronomic pleasures no less carefully.than visiting famous monuments or museums, and maybe even more carefully. In each country there are such dishes that you should definitely try there and gastronomic places to visit. And thanks to the recognized tastes and the landscapes seen, to create a mentally vivid portrait of the country.

Austria is one of those countries where gastronomy and architecture, and cultural heritage in general, complement each other and inspire. This is especially noticeable in Vienna.

Interesting architecture, bohemian atmosphere, mesmerizing music - it's all in the oldth goodand Vienna. This is a city that makes you dreamth makes happy. Thatt in whicho want to go back!

Vienna fascinates huge amount historical objects and the level of culture ... Mostly thanks to the majestiesthe Habsburg dynasty and the way they rule, love for their people and religiosity.

Interestingly, the greatest and most beloved Empress of the Austrians, Marie-Theresa from the Habsburg dynasty, under whose rule Austria reached an extraordinary prosperity, the mother of Marie Antoinette, was pregnant 16 times!!! She loved not only to make love, but also to eat well and reproached herself for it! This is not surprising, because Austrian cuisine is very tasty!

There are a lot decent meals and baking in Austrian cuisinee. But the most famous is undoubtedly the Viennese schnitzel with traditionalaccompaniment - potato salad with sweet and sour dressing.

The traditional Viennese schnitzel is made from veal. Although pork in this role is also very good. It is important to make the schnitzel thin, but not by slicing thinly, but by beating it with a hammer. But you also need to know the measure. Too thin schnitzelwon't be juicy. Beating meat with a hammer is a great anti-stress therapy, but you need to know when to stop in time :-).

As for potato salad, it seems to me that this is the most successful addition to such a schnitzelYu. No wonder it is served that way in most cases. Instead of sausages, you can use any smoked meats in the salad. But sausages are the most successful in terms of taste and texture.

to the schnitzelI need to do it in advance, it must be infused, and the potatoes must absorb part of the dressing. This is why it is beautiful, that it can be made a day in advance and from thispotato salad would be even better! Then, on the day of serving, you only need to warm it up a little.Potato salad should not be hot, only slightly warm.

For 4 servings

For potato salad:

• 600 grams of potatoes
• 3 tbsp vegetable oil
• 2 big onions
• 200 grams thin smoked sausages(hunting)
• 2 tbsp. l. grainy mustard
• 150 ml chicken broth
• 6 art. l. white wine vinegar
• Salt and pepper to taste

For schnitzels:

• 4 veal chops (or less traditional pork)
• 3 lightly beaten eggs
• ½ cup flour
• 1 glass breadcrumbs
• Vegetable oil for frying
• Salt and pepper to taste
• 1 lemon for serving

For potato salad:

1) Wash and peel the potatoes. Cut into slices (approx. 0.5 cm thick) and boil in salted water until tender. Strain.

2) In the meantime, peel the onion, cut in half and cut into feathers. Cut across the sausages. Heat a deep frying pan, add vegetable oil and onion, cook until onion is soft.

Add sausages and fry for 2 more minutes.

3) Add potatoes and hot broth, mustard, vinegar, freshly ground pepper, mix well and simmer everything together for 1 minute.

4) Turn off the gas, cover with a lid and let it brew for at least an hour! And don't be swayed by the enticing aroma, eat right away! Over time, the salad becomes tastier!

Serve as a side dish or independent dish. Definitely cold or slightly warm, but not hot!

P.S. Potato salad can be made the day before serving. He will only benefit from this.

For schnitzels:

1) Place flour, eggs and breadcrumbs into 3 separate bowls suitable for breading. Salt and pepper the chops.

Dip in flour, then in eggs and finally in breadcrumbs. Shake off excess crackers.

2) Heat a large flat frying pan, add vegetable oil, when hot start frying the schnitzels, 1 schnitzel at a time, browning them on each side for 2-3 minutes.