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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":488,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":527,"countrySlug":528,"region":529,"baseServings":530,"prepMinutes":531,"cookMinutes":532,"restMinutes":533,"difficulty":534,"course":535,"diet":537,"mainIngredients":540,"images":541,"keywords":551,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":525,"alternates":561},[394,397,400,403,406],{"answer":395,"question":396},"Because the creaminess comes from potato starch, not from egg. Slicing waxy potatoes while hot and dressing them with warm broth draws starch out into the liquid, which thickens into a light glossy sauce on its own. This broth-and-vinegar style is standard across Austria, Bavaria and much of Central Europe, while mayonnaise-based salads belong to northern Germany and Scandinavia.","Why is Austrian potato salad made without mayonnaise?",{"answer":398,"question":399},"Waxy varieties, sold as salad or boiling potatoes — Charlotte, Nicola, Anya, Ratte or similar. They hold their shape when sliced and stirred while hot. Floury baking potatoes such as Russets or King Edwards fall apart into mash as soon as they meet the dressing, and no amount of careful handling prevents it.","What potatoes should I use?",{"answer":401,"question":402},"Most likely the potatoes were cold when dressed, or peeled before boiling. Warm starch absorbs the broth and thickens it; cold starch does not. Boil the potatoes whole in their skins, peel and slice them hot, and pour warm broth over them straight away. Crushing a few slices against the bowl also helps bind the dressing.","Why is my potato salad watery instead of creamy?",{"answer":404,"question":405},"Kernöl is a thick, dark green oil pressed from roasted hulless pumpkin seeds grown in Styria in southern Austria, with a strong toasted, nutty flavour and protected regional status. It is not required — the Viennese version uses neutral oil — but it transforms the salad and is the defining ingredient of the Styrian style. Never heat it, as heat destroys the aroma.","What is pumpkin seed oil and do I need it?",{"answer":407,"question":408},"Yes, and you should. Make it up to a day in advance so the flavours settle, keep it refrigerated, then bring it back to cool room temperature and stir before serving. Hold back a little of the broth and a splash of vinegar to refresh it just before it goes on the table, since the potatoes will have drunk most of the dressing overnight.","Can I make it ahead for a party?",[410,411,412,413,414,415],"Waxy potatoes only — Charlotte, Nicola, Anya, or anything sold as salad potatoes. Floury varieties break apart the moment you stir them into hot dressing.","Boil them whole in their skins and peel them while they are almost too hot to handle. Peeled potatoes boiled in water absorb it and dilute everything.","Warm the broth before it meets the potatoes. Cold liquid on warm slices sets the starch instead of drawing it out and the salad stays watery.","Mash five or six slices against the side of the bowl with a fork. That small amount of crushed potato is the traditional way to thicken the dressing.","Let it stand at least 15 minutes and up to an hour before serving. Straight after mixing it tastes thin and separate; standing is when it becomes a salad.","Season the dressing to taste too sharp on its own — the potatoes absorb an astonishing amount of acid and salt.","🥔","Erdäpfelsalat is the Austrian potato salad: waxy potatoes boiled in their skins, peeled and sliced while still hot, then dressed with hot broth, vinegar, mustard, onion and oil and left to absorb everything. There is no mayonnaise. What makes it creamy is starch — the warm slices release enough of it into the broth to thicken the dressing into a light, glossy sauce that clings to every piece. The flavour is unapologetically sharp, since its job is to cut through fried food, and in Styria it is finished with dark pumpkin seed oil that turns the whole bowl green-black and nutty.","The name is the first thing to know. Austrians say Erdäpfel, earth-apples, where Germans say Kartoffeln, and the word survives as one of the clearest markers of Austrian German — along with Paradeiser for tomatoes and Marillen for apricots. Potato salad made this way is spread across the old Habsburg territories, from Bavaria through Bohemia to Slovenia, and the broth-and-vinegar method is the shared southern approach, in contrast to the mayonnaise-bound salads of the north.\n\nIn Austria the salad exists mostly in relation to something else. It is what a Wiener Schnitzel is served with, what Backhendl arrives beside, what goes on the table at a Heuriger with cold cuts. That supporting role dictates its character: it is much sharper than a potato salad eaten on its own would be, because it is designed to reset the palate between mouthfuls of fried crumb. Order schnitzel in Vienna without potato salad and the kitchen will assume you made a mistake.\n\nThe regional split is real and worth knowing. The Viennese version uses beef broth, white wine vinegar, mustard and a neutral oil, sometimes with a spoonful of sour cream stirred through at the end. The Styrian version replaces the neutral oil with Kernöl, the thick dark pumpkin seed oil pressed in the province from roasted hulless pumpkin seeds, which stains the salad an alarming shade of green and gives it a toasted, almost chocolatey depth. Styrians consider the Viennese version bland; Viennese cooks consider the Styrian one overwhelming for delicate food. Both are correct about the other.\n\nThe technique that matters more than either is temperature. The potatoes must be sliced hot and dressed hot, because warm starch drinks the liquid and cold starch refuses it. A salad assembled from cold potatoes will never be creamy, however long you leave it.","Erdäpfelsalat keeps 3 days refrigerated and many Austrians think day two is better, once the vinegar has fully penetrated the slices. Take it out of the fridge at least 30 minutes before serving and stir it well — cold potato dulls both salt and acid, and the dressing tightens considerably. If it has gone stiff, loosen it with a spoonful of warm broth rather than more oil. It does not freeze: the potato cells rupture and thaw into a grainy, watery mess.",[421,422,423,424],"Dresses the potatoes hot, so the starch thickens the broth into a natural creamy coating.","Gives both the Viennese and the Styrian pumpkin seed oil finish, with the reasoning behind each.","Correct potato guidance up front — waxy only — because the wrong variety collapses into mash.","Balanced to sit next to fried food, sharp enough to actually do its job on the plate.",[426,427,428,429],"Medium saucepan","Large mixing bowl","Sharp knife or mandoline","Small pan for warming the broth",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":433,"calories":435,"estimated":8},11,32,4,620,240,[437],"Wiener Schnitzel, Backhendl, or a Heuriger plate of cold cuts and dark bread.",[439,442,445],{"name":440,"description":441},"Steirischer Erdäpfelsalat","The Styrian version dressed with dark pumpkin seed oil instead of neutral oil, often with a little more vinegar to balance the richness.",{"name":443,"description":444},"Erdäpfelsalat mit Gurken","With sliced pickled or fresh cucumber folded in, common in Austrian homes in summer and slightly lighter alongside cold meats.",{"name":446,"description":447},"With sour cream","A spoonful of sour cream stirred in at the end for a rounder, milder salad — accepted in Vienna, frowned on in Styria.",[449,455,461,465,468,472,474,476,479,483],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1,"potato","waxy potatoes, similar in size","kg","For the salad",{"qty":456,"ref":457,"name":458,"unit":459,"group":460},250,"stock","beef broth, hot","ml","For the dressing",{"qty":433,"ref":462,"name":463,"unit":464,"group":460},"vinegar","white wine vinegar","tbsp",{"qty":450,"name":466,"unit":467,"group":460},"medium-hot mustard","tsp",{"qty":450,"ref":469,"name":470,"unit":471,"group":460},"onion","red onion, halved and very thinly sliced","piece",{"qty":450,"name":473,"unit":467,"group":460},"sugar",{"qty":433,"name":475,"unit":464,"group":460},"sunflower oil, or pumpkin seed oil for the Styrian version",{"qty":477,"name":478,"unit":467,"group":460},1.5,"salt",{"qty":480,"ref":481,"name":482,"unit":467,"group":460},0.5,"black-pepper","freshly ground black pepper",{"qty":484,"ref":485,"name":486,"unit":464,"group":487},3,"chives","chives, snipped","To finish",[489,493,497,500,503,506],{"text":490,"title":491,"timerSeconds":492},"Put {qty:potato} of unpeeled waxy potatoes in cold salted water, bring to a simmer and cook for 20–25 minutes, until a knife slides into the centre with slight resistance. Do not let them collapse.","Boil the potatoes whole",1400,{"tip":494,"text":495,"title":496},"The residual heat softens the onion just enough to lose its raw bite while keeping some crunch.","While the potatoes cook, heat the broth in a small pan with the vinegar, mustard, sugar, salt and pepper until steaming but not boiling, then drop in the sliced onion and take it off the heat.","Warm the dressing",{"text":498,"title":499},"Drain the potatoes and peel them as soon as you can handle them, holding each one in a cloth. Slice into 4 mm rounds straight into a wide bowl — they must still be hot when the dressing arrives.","Peel and slice hot",{"text":501,"title":502},"Pour the hot broth mixture over the warm slices and fold gently with a rubber spatula until every piece is coated. The liquid will look like far too much at this stage; it will be absorbed.","Dress immediately",{"text":504,"title":505},"Press five or six potato slices against the side of the bowl with a fork and stir them back in. This releases the starch that thickens the dressing into a creamy coating.","Crush a few slices",{"tip":507,"text":508,"title":509,"timerSeconds":510},"If you are using pumpkin seed oil, add it now and never before — heat kills its aroma.","Leave the salad to stand for at least 15 minutes, then fold in the oil and taste again for salt and vinegar. Scatter with chives and serve just warm or at room temperature.","Rest, then finish with oil",900,"AIRD-ap-fel-zah-laht",[513,517,521],{"note":514,"swap":515,"original":516},"Makes the salad vegetarian and vegan. Use a well-flavoured one, since the broth is doing most of the seasoning work in this recipe.","Vegetable broth","Beef broth",{"note":518,"swap":519,"original":520},"Turns the salad dark green and nutty. Add it at the very end and never heat it — its aroma is destroyed by heat and it is expensive enough to matter.","Styrian pumpkin seed oil (Kernöl)","Sunflower or rapeseed oil",{"note":522,"swap":523,"original":524},"Slightly fruitier and a common home swap. Avoid balsamic, which is too sweet and dyes the potatoes an unpleasant brown.","Apple cider vinegar","White wine vinegar","erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","austria","Vienna and Styria",6,20,25,15,"easy",[536],"side",[538,539],"dairy-free","gluten-free",[451,469,457,462],[542,545,547,549],{"alt":543,"src":544},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":543,"src":546},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":543,"src":548},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":543,"src":550},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[525,552,553,554,555,556,557],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side","vienna","styria","2026-08-19","dishroute-kitchen","Waxy potatoes sliced warm and soaked in hot beef broth, vinegar and onion until creamy without a drop of mayonnaise. The compulsory partner to schnitzel.",{"en":562},"\u002Frecipe\u002Ferdapfelsalat",{"items":564,"total":749,"page":450,"limit":819,"hasMore":820},[565,597,607,634,662,690,718,744,771,794],{"slug":566,"title":567,"shortTitle":568,"nativeName":568,"countrySlug":528,"region":569,"baseServings":433,"prepMinutes":570,"cookMinutes":570,"restMinutes":571,"difficulty":572,"course":573,"diet":575,"mainIngredients":576,"images":581,"keywords":591,"publishedAt":558,"updatedAt":558,"authorSlug":559},"backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","Styria and Vienna",30,60,"medium",[574],"main",[],[577,578,579,580],"chicken","breadcrumbs","eggs","flour",[582,585,587,589],{"alt":583,"src":584},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[566,592,557,593,594,595,596],"fried chicken","breaded chicken","austrian","biedermeier","deep fried",{"slug":525,"title":526,"shortTitle":527,"nativeName":527,"countrySlug":528,"region":529,"baseServings":530,"prepMinutes":531,"cookMinutes":532,"restMinutes":533,"difficulty":534,"course":598,"diet":599,"mainIngredients":600,"images":601,"keywords":606,"publishedAt":558,"updatedAt":558,"authorSlug":559},[536],[538,539],[451,469,457,462],[602,603,604,605],{"alt":543,"src":544},{"alt":543,"src":546},{"alt":543,"src":548},{"alt":543,"src":550},[525,552,553,554,555,556,557],{"slug":608,"title":609,"shortTitle":610,"nativeName":610,"countrySlug":528,"region":611,"baseServings":433,"prepMinutes":533,"cookMinutes":532,"restMinutes":570,"difficulty":534,"course":612,"diet":615,"mainIngredients":616,"images":618,"keywords":628,"publishedAt":558,"updatedAt":558,"authorSlug":559},"frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe","Vienna",[613,614],"soup","appetizer",[],[457,580,579,617],"milk",[619,622,624,626],{"alt":620,"src":621},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[608,629,630,631,632,556,633],"beef broth","pancake soup","frittaten","austrian soup","starter",{"slug":635,"title":636,"shortTitle":637,"nativeName":637,"countrySlug":528,"region":638,"baseServings":433,"prepMinutes":531,"cookMinutes":531,"restMinutes":533,"difficulty":534,"course":639,"diet":641,"mainIngredients":643,"images":645,"keywords":655,"publishedAt":558,"updatedAt":558,"authorSlug":559},"kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","Salzburg and Tyrol",[640,574],"dessert",[642],"vegetarian",[580,579,617,644],"raisins",[646,649,651,653],{"alt":647,"src":648},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[635,656,657,658,659,660,661],"shredded pancake","austrian dessert","alpine","emperor pancake","plum compote","mehlspeise",{"slug":663,"title":664,"shortTitle":665,"nativeName":665,"countrySlug":528,"region":666,"baseServings":433,"prepMinutes":571,"cookMinutes":531,"restMinutes":570,"difficulty":667,"course":668,"diet":669,"mainIngredients":670,"images":673,"keywords":683,"publishedAt":558,"updatedAt":558,"authorSlug":559},"karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","Carinthia","hard",[574],[642],[671,451,672,580],"quark","mint",[674,677,679,681],{"alt":675,"src":676},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[684,685,686,687,688,689,672],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta","topfen",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":528,"region":695,"baseServings":530,"prepMinutes":533,"cookMinutes":9,"restMinutes":435,"difficulty":534,"course":696,"diet":698,"mainIngredients":699,"images":703,"keywords":713,"publishedAt":558,"updatedAt":558,"authorSlug":559},"austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","Vienna and Burgenland",[614,697],"snack",[642],[671,700,701,702],"paprika","capers","butter",[704,707,709,711],{"alt":705,"src":706},"Bowl of coral pink Liptauer paprika cheese spread with chives, radishes and dark rye bread","\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-1x1.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-4x3.jpg",[714,715,700,689,716,717,556],"liptauer","cheese spread","austrian appetizer","heuriger",{"slug":719,"title":720,"shortTitle":721,"nativeName":721,"countrySlug":528,"region":611,"baseServings":722,"prepMinutes":723,"cookMinutes":724,"restMinutes":435,"difficulty":667,"course":725,"diet":726,"mainIngredients":727,"images":729,"keywords":739,"publishedAt":558,"updatedAt":558,"authorSlug":559},"sachertorte","Sachertorte (Viennese Chocolate and Apricot Cake)","Sachertorte",12,45,55,[640],[642],[728,702,579,580],"apricot",[730,733,735,737],{"alt":731,"src":732},"Slice of Sachertorte showing dark sponge, apricot jam layer and glossy chocolate glaze with whipped cream","\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-1x1.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-4x3.jpg",[719,740,741,556,657,742,743],"chocolate cake","apricot jam","chocolate glaze","coffee house",{"slug":745,"title":746,"shortTitle":747,"nativeName":747,"countrySlug":528,"region":611,"baseServings":530,"prepMinutes":570,"cookMinutes":748,"restMinutes":749,"difficulty":572,"course":750,"diet":751,"mainIngredients":752,"images":757,"keywords":767,"publishedAt":558,"updatedAt":558,"authorSlug":559},"tafelspitz","Tafelspitz (Viennese Boiled Beef in Broth)","Tafelspitz",180,10,[574,613],[539],[753,754,755,756],"beef-brisket","celeriac","carrot","apple",[758,761,763,765],{"alt":759,"src":760},"Sliced Tafelspitz boiled beef on a platter with broth, roast potatoes 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