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May 2, 2019

Austrian Potato Salad

This Austrian-style potato salad is tangy, herby, and filled with amazing flavor and crunch.

Austrian Potato Salad

This Austrian-style potato salad begins with potatoes that are simmered in chicken broth and then tossed in a dressing of mustard, oil, and vinegar... no mayonnaise involved.

This potato salad contains some of my favorite flavors.... red onions, dill, cornichons, and Dijon mustard. The ingredient list for this potato salad is pretty long, but every single element adds flavor on flavor on flavor.

This is THE "take to a potluck and guaranteed to be a huge hit" side dish recipe. It's also one of those potato salads that gets even better over time.

Austrian Potato Salad with cornichons

What is the difference between Austrian-style potato salad and American potato salad? 

Mainly, the difference is that Austrian style potato salad does not include mayonnaise. In addition, the ingredients are very acidic. Along with the cornichons, there is red wine vinegar as well as brine from the pickle jar. For the crunch, you have lots of chopped celery, and for the herbs and spices, you have dill and caraway seeds. 

I loved the flavors in this salad. I used baby Yukon Gold potatoes and left the skins on. This made assembling this salad super easy. 

What are cornichons? 

They are super tiny dill pickles. I found them in the fancy deli section of our supermarket and now I'm pretty much in love.

I'm also a huge fan of all types of potato salad. If you are a potato salad connoisseur, you might want to try my Japanese potato salad, my "other" Japanese potato salad, this salmon potato salad, and this Peruvian potato salad.

Austrian Potato Salad with dill

Thank you to Kate of Kate's Recipe Box for assembling a collection of salads for National Salad Month.

National Salad Month Recipes

Austrian Potato Salad Recipe

Yield: 4 servings


  • 2 pounds baby Yukon gold potatoes, washed and sliced into 1/4 inch thick pieces. 
  • 2 cups chicken broth
  • Salt to taste
  • 1/4 cup finely chopped cornichons plus a tablespoon of the brine.
  • 2 tablespoons red wine vinegar
  • Ground black pepper
  • 1/2 cup diced red onion
  • 1/2 teaspoon caraway seeds
  • 1/4 cup vegetable oil
  • 1 tablespoon Dijon mustard
  • 1/2 cup diced celery
  • 2 hard boiled eggs, diced
  • 1/4 cup chopped fresh dill


How to cook Austrian Potato Salad Recipe

  1. In a 3 quart saucepan, add the potatoes, broth, and 1 teaspoon of salt. Add water to just cover the potatoes if necessary. 
  2. Bring the pan to a boil. Reduce to a simmer and cook for 8 to 10 minutes. 
  3. Remove 1/2 cup of the water from the pot and then drain the potatoes and transfer them to a large bowl. 
  4. Sprinkle the potatoes with the cornichon "juice," 1 tablespoon of the vinegar, and 1/2 teaspoon of pepper.
  5. In the same pan that you boiled the potatoes, add the reserved potato water, onions, and caraway seeds. Bring the mixture to a simmer. Pour the mixture over the potatoes. 
  6. Let the potatoes sit for 10 minutes, tossing occasionally, until the liquid is absorbed. 
  7. Whisk together the oil, mustard, 1 tablespoon of red wine vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper until the mixture is emulsified. 
  8. Fold the dressing, celery, eggs, cornichons, and dill into the potatoes. 
  9. Adjust the salt and pepper to taste. 
salad, potato salad
side dishes
Created using The Recipes Generator
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball

Would you like to comment?

  1. I'm such a potato salad nut! I'm always looking for new ones to try. Yours goes to the top of my list!

  2. This sounds so good - I can't wait to try it! Thanks for linking up today!

  3. OMG I've never had this kind of potato salad before and it has so many of my favorite flavors, must make!

  4. This sounds delicious. I am not a potato salad fan but if I have an option with a vinaigrette I am likely to try it.

  5. This salad is giving me all the feels...the good feels!!!


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