German Potato Salad

Kartoffelsalat

Ingrédients9

• waxy potatoes1 kg
• yellow onion1
• hot beef broth200 ml
• white wine vinegar3 tbsp
• sunflower oil3 tbsp
• medium mustard1 tsp
• salt1 tsp
• black pepper1/2 tsp
• chives2 tbsp

Préparation

1. Boil the potatoes in salted water until just tender, then drain and peel them while still warm.
2. Slice the potatoes into rounds and place them in a large bowl.
3. Finely dice the onion and scatter it over the warm potatoes.
4. Whisk the hot broth with vinegar, oil, mustard, salt, and pepper, then pour the dressing over the potatoes.
5. Toss gently so the slices stay intact and the warm potatoes absorb the dressing.
6. Let the salad rest for about 20 minutes, tossing once more.
7. Taste and adjust salt, pepper, or vinegar, then sprinkle with chopped chives and serve warm or at room temperature.