Viennese Potato Salad with Mustard and Chives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy and refreshing warm potato salad featuring boiled potatoes tossed in a mustard vinaigrette and garnished with fresh chives, a staple in Viennese cuisine. This austrian-inspired salads (vegetarian) ready in about 30 minutes pairs vegetable broth, tablespoons white wine vinegar, tablespoon Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Austrian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1.5 pounds small waxy potatoes (about 700 g) in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain and let cool slightly.
  2. Step 2: While potatoes cook, in a bowl whisk together 1 cup vegetable broth, 3 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar, and 3 tablespoons olive oil until well combined.
  3. Step 3: Peel the warm potatoes and slice them into 1/4-inch thick rounds. Transfer to a large bowl and immediately pour the prepared vinaigrette over them.
  4. Step 4: Add 1 small finely chopped yellow onion (about 70 g), 2 tablespoons chopped fresh chives, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently toss to coat the potatoes evenly and absorb the dressing.
  5. Step 5: Let the salad rest at room temperature for 20 minutes before serving to allow flavors to meld. Serve warm or at room temperature as a side dish.

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Frequently asked questions

How long does Viennese Potato Salad with Mustard and Chives take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Viennese Potato Salad with Mustard and Chives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.

Can I substitute ingredients in Viennese Potato Salad with Mustard and Chives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Viennese Potato Salad with Mustard and Chives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Viennese Potato Salad with Mustard and Chives vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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