German · 40 min · serves 4

Bavarian Potato Salad

Kept by The Bhook kitchen

Ingredients

• 800 g waxy potatoes
• 1 small onion
• 150 ml vegetable broth (hot)
• 2 tbsp white wine vinegar
• 3 tbsp sunflower oil
• 1 tsp mustard
• 1 tsp sugar
• salt
• black pepper
• small bunch chives or parsley

Method

1. Wash and boil the potatoes with skin for about 20 minutes, or until you can pierce them easily with a knife.
2. Peel the potatoes while still warm (use a tea towel if they’re too hot), then slice them into thin rounds.
3. Finely dice the onion. In a bowl, whisk vinegar, mustard, sugar, some salt and pepper. Stir in the hot broth, then add the onions.
4. Pour the warm dressing over the warm potato slices. Gently fold until the liquid is mostly absorbed and the potatoes look glossy.
5. Drizzle in the oil and mix again. Taste and add more salt or vinegar if needed. Let stand at room temperature for at least 15 min.
6. Chop and scatter chives or parsley on top before serving.

Don’t chill this salad; served lukewarm, the potatoes soak up the dressing and get their soft, tangy texture.