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Since I was born in Vienna, Austria, this is part of my childhood, my mom would frequently make this to accompany wiener schnitzel. Whether its just a weekday meal, or the holidays. This is a simple but very tasty recipe!


Prep 15m     Cook 30m




  • 2 lbs potatoes (1 kg) 

  • 1 red onion, diced finely

  • 2 tablespoons unsalted butter (28 g)

  • 1/3 cup white wine vinegar

  • 1 cup vegetable broth (mix 1 cup hot water with 2 vegetable bouillon cubes)

  • ¾ tablespoon mustard

  • 5 ½ tablespoons sunflower oil (substitute neutral-tasting oil) (80 ml / 72 g)

  • 1 teaspoon table salt (8 g)

  • 1 bunch parsley (chop finely)

  • 1 bunch chives (chop finely)




Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool.


When potatoes are cool enough to handle but still warm, cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.


Dice onion an add to potatoes.


Add vinegar, vegetable bouillon broth and salt to potato and onion mixture.


Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil, parsley and chives. Mix carefully.


Cover bowl with a lid and let rest in refrigerator for at least 30 minutes so the potatoes are able to absorb some of the dressing.

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