Kartoffelsalat (German Potato Salad)

Method

1. Scrub the potatoes and put them, skins on, in a 18 cm pot. Cover with cold water and add part of the salt. Bring to the boil on high heat, turn down to medium heat and cook for 22 min, until a knife slides in easily but the potatoes don't fall apart.

   Add in this stepWaxy potatoes, similar size 400 gSalt 0.9 tsp

   high heat→medium heat

2. Drain and leave for 1 to 2 minutes to steam dry. While they are still hot, hold each potato with a fork (or a kitchen towel) and peel off the skin with a knife, then slice 3–4 mm thick into a large bowl. Warm potatoes soak up the dressing much better.

3. Chop the onion very finely and put it in a small pan with the stock, vinegar, mustard, sugar, the rest of the salt and the pepper. Bring to the boil on medium heat and cook for 2 min, so the onion loses its sharpness and the dressing is piping hot.

   Add in this stepOnion 50 gVegetable stock (or beef stock) 120 mlWhite wine vinegar 2 tbspMedium-hot mustard 1 tspSugar 1 pinchSalt 0.6 tspBlack pepper 1 pinch

   medium heat

4. Pour the hot dressing over the potatoes and fold gently from the bottom with a spatula. It will look wet at first; that's right. Cover and leave at room temperature for 30 min, folding once or twice, until the potatoes have absorbed the liquid and the salad looks creamy.

5. Add the oil, fold again, then taste and adjust with salt, vinegar and pepper. Scatter generously with chives and serve lukewarm, the German way, with schnitzel or sausages.

   Add in this stepSunflower oil (or another mild oil) 3 tbspChives, finely chopped 10 g