Viennese Potato Salad – No Mayo, No Regrets!

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water + seasoning

Low-sodium broth reduces sodium intake.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

sunflower oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats.

Boil potatoes in salted water until tender, about 20 minutes.

Drain and let cool slightly before peeling.

Slice the potatoes into thin rounds and place in a large bowl.

Finely chop onions and add to the potatoes.

In a separate bowl, whisk together vegetable broth, white wine vinegar, mustard, and sunflower oil.

Pour the dressing over the potatoes and onions, gently mixing to combine.

Season with salt and black pepper to taste.

Chill the salad in the refrigerator for at least 30 minutes.

Before serving, stir in chopped fresh parsley.

Cooking Techniques

Spice Level:

Dietary