Recipe courtesy of Wolfgang Puck

Austrian-Style Warm Potato Salad

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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1 pound small fingerling potatoes, washed

2 sprigs fresh thyme

2 1/2 tablespoons kosher salt

1 small yellow onion, finely chopped

3 tablespoons sugar

1/2 teaspoon freshly ground black pepper

1 cup white wine vinegar

1/4 cup canola, safflower, or peanut oil

1/2 cup chicken broth or vegetable broth

1 tablespoon finely chopped fresh parsley leaves or chives


  1. In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
  2. Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.
  3. Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
  4. Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.