The Tyrolean potato salad is a really tasty and easy to prepare side dish .

Thanks to the addition of the hot broth, the boiled potatoes become creamy and succulent.

We certainly cannot say that this is the original recipe, but it is the version that our family likes.

We often prepare them when we host friends, and serve them together with frankfurters for an informal and tasty dinner.

This Tyrolean potato salad recipe is also very popular because it is without mayonnaise, but for the success of this dish it is important to choose the right potatoes.

They must be not very floury potatoes, otherwise they will fall apart after cooking, the ones with red skin are excellent ….

Do you want to prepare them? Then get the recipe !!

How to prepare the Tyrolean potato salad:

Let’s prepare the broth and keep it warm (when I have very little time I do it with the meat cube and the recipe is very good all the same).

Boil the potatoes in their skins; it will take 20-30 minutes depending on the size.

After the first 20 minutes, skewer a potato with a stick or the tip of the knife up to halfway.

If it sinks without having to exert any pressure, it means that our potatoes are ready, otherwise we continue cooking for a few more minutes.

Drain them and let them cool, peel them, slice them or cut them into cubes and arrange them in a bowl.

Chop the onion and add it to the potatoes: the smaller the pieces, the tastier the potato salad will be.

Now let’s prepare the sauce that we will use to season them.

Pour the oil, vinegar, mustard, a pinch of salt and pepper into a bowl.

We mix well with a fork so that the ingredients are tied together.

Pour the sauce over the potatoes and mix.

We also add the chopped chives and a few tablespoons of broth while continuing to mix.

We gradually add the amount of broth necessary to create a nice creaminess.

This depends a lot on personal taste, we like potatoes very creamy so we abound with the broth, but we always pour it a little at a time.

We taste and season with salt and pepper.

Paolone’s advice:

Let the potato salad rest for at least half an hour before serving it so that it gets flavored.

This potato salad is good both hot and cold, but keep in mind that if we keep it in the refrigerator it will absorb some of the broth we added.

It is an excellent side dish to accompany baked chicken wings, see our version here.

Did you like this potato salad?

What’s your favorite recipe for cooking potatoes?

Do you want to try a delicious and unusual side dish?

Also try the celery and apple salad recipe?

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