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Austrian-style Warm Potato Salad

A warm potato salad made with fingerling potatoes, thyme, onion, sugar, vinegar, oil, and broth.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Austrian-style Warm Potato Salad

Timeabout 10 minutes

Ingredients

Directions

Cook the potatoes

  1. Combine the potatoes, thyme sprigs, and 2 tablespoons of salt in a large saucepan.

  2. Add enough cold water to cover the potatoes completely.

  3. Bring the mixture to a boil over high heat.

  4. Reduce the heat to maintain a simmer and cook until the potatoes are just tender, about 10 minutes.

  5. Drain the potatoes.

Prepare and dress

  1. While they are still hot, peel each potato with a small, sharp knife, protecting your hand with a folded kitchen towel.

  2. Slice each peeled potato crosswise into 1/4-inch thick slices.

  3. Place the sliced potatoes in a mixing bowl.

  4. Add the finely chopped onion, remaining salt, sugar, pepper, vinegar, and oil to the hot potato slices.

  5. Stir gently but thoroughly with a large spoon to combine the ingredients.

Heat and serve

  1. Heat the broth in a large sauté pan over medium-high heat.

  2. Add the potato salad to the heated broth and stir gently until the potatoes are thoroughly heated.

  3. Garnish the salad with finely chopped parsley or chives.

  4. Serve immediately.

Nutrition, whole recipe (rough)

677Calories
37 gProtein
32 gFat
62 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Potato1 medium (173g) baked161
Canola1 tbsp (14g)124
Peanut Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Vinegar1 tbsp (15ml) distilled3
Parsley1 tbsp chopped fresh (3.8g)1
Chive1 tbsp (3g)1
Salt1 tsp (6g)0
Safflowernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Potato + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,586 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Thyme + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + safflowertop 8% of all pairs
    Smell alikestrong
    Cooked together90 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the bulk of the salad and hold their shape when cooked and sliced.
White wine vinegar
Adds acidity that gives the salad its tangy flavor and helps the potatoes absorb seasoning.
Sugar
Balances the sharpness of the vinegar with a touch of sweetness.
Chicken broth or vegetable broth
Adds savory moisture that the warm potatoes absorb, adding body and flavor.
Canola, safflower, or peanut oil
Adds fat that coats the potato slices and carries flavor and mouthfeel.

The step that matters

Dressing the potatoes while they are hot. Warm potatoes are porous and absorb vinegar, oil and seasoning far better than cold ones. Letting them cool before dressing leaves the flavor on the surface and makes the salad taste flat.

Swap the safflower

How well each one fits the dish's main ingredients (potato, thyme, onion, sugar, pepper, white wine, vinegar):

  1. Garlicfits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Safflowerthe original

Fit is the average pairing score against potato, thyme, onion, sugar, pepper, white wine, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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