5 People

30 minutes


Kwok Wai Chung
Island Shangri-La

Viennese potato salad


6 potatoes
1 red onion, finely diced
5 tablespoons oil
3 tablespoons white wine vinegar
2 tablespoons beef stock
1 tablespoon mustard
½ bunch chives, finely chopped
Pinch of salt


Large bowl
Small bowl
Chopping board
Sharp knife


  1. Bring a large saucepan of water to a boil. Add the potatoes and a pinch of salt. Cook for about 10 minutes until soft. Drain and leave until cool enough to handle.
  2. While still warm, peel the potatoes and slice them in ¼ inch cubes into the large bowl.
  3. Splash the potatoes with the hot beef stock and toss gently.
  4. In the small bowl, mix the vinegar, mustard and oil together.
  5. Add the onions and chives to the warm potatoes. Pour over the marinade and toss gently. Serve.

   Cooking Tips

  • The best type of mustard to use for this dish is a tarragon or Dijon-style mustard.
  • This potato salad is very good served at room temperature or chilled.
  • Serve with cooked meats for a tasty and filling meal.

Nutrition Advice

  • Potatoes are a great source of potassium and vitamin C. Potassium can lower blood pressure and vitamin C is good for maintaining a healthy immune system.
  • Onion contain allicin, which helps to lower cholesterol levels, regulate blood pressure and reduce the risk of some cancers.