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Viennese Salad   CD  ACC Austrian   35mins

Serves 4    Cold   Fish   Pork   Vegetables  Salads    Accompaniment  Dairy free  Eggless  Austria  Europe



450g/1lb Potatoes

4 Frankfurters

2 Onions, thinly sliced and separated into rings

4 tinned Anchovy Fillets, desalted and finely chopped

50g/2oz Gherkins, finely chopped

2 tbsp Olive Oil

2 tbsp Wine Vinegar

Salt and Pepper




1. Peel and slice the potatoes then cook in boiling water for about 8 minutes, or until tender.


2. Place the frankfurters in a pan of boiling water and cook for 5 minutes. Drain and cut into slices.


3. In a bowl, beat together the oil, vinegar, salt and pepper.


4. Drain the potato slices and arrange in a large bowl together with the frankfurter slices and onion rings.


5. Pour the dressing over the warm salad, mix well and leave for 10 minutes.


6. To serve - sprinkle the chopped anchovies and gherkins over the salad and serve immediately.


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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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