Kartoffelsalat (German Potato Salad)

Ingredients

For 6 portions

• 🥔 1,200g potato
• 🧅 1 medium onions
• 🥕 250ml vegetable broth (rehydrated stock cube)
• 🥣 4 Tbsp white wine vinegar
• 🥣 1 Tbsp mustard
• 🍚 1 Tsp sugar
• 🏺 4 Tbsp sunflower oil
• 🥒 100g pickles
• 🌿 15g chives
• 🧂 1 Tsp salt
• 🌿 1 pinch black pepper

Method

1. Boil the waxy potatoes in their skins in salted water for 20–25 minutes until tender. Drain, and peel them while still hot, holding them in a tea towel.
2. Slice the potatoes into a large bowl, about 5 mm thick, while they are warm.
3. Finely chop the onion and simmer it in the stock for 3 minutes. Take off the heat and stir in the vinegar, mustard, sugar, salt and pepper.
4. Pour the hot dressing over the potatoes and turn gently. Leave for 20 minutes, turning once or twice, so they soak it up.
5. Fold in the oil, chopped gherkins and chopped chives. It should look glossy and a little creamy from the starch.
6. Taste for salt and vinegar and serve warm or at room temperature.