German potato salad

Prepared 0 of 6 steps

1. 01

   Boil the potatoes in their skin

   Wash the potatoes and put in a pan of cold water with 6 g salt. Bring to the boil and cook for 20–30 minutes until tender. A knife should slide in easily, but the potatoes should not fall apart.

2. 02

   Prepare the onion and herbs

   Peel the red onion and slice into very thin half-rings. Wash, dry and chop the parsley. Use waxy salad potatoes; floury varieties would collapse into mash instead of keeping neat slices.

3. 03

   Make the warm dressing

   Bring the stock to the boil in a small saucepan. Add the onion, vinegar, sugar, remaining 4 g salt and pepper. Heat for 1 minute, remove from the heat and stir in the mustard. The onion should soften slightly but keep its shape.

4. 04

   Slice the potatoes warm

   Drain the water, let the potatoes cool slightly to a safe-hand temperature and peel. Slice into about 5 mm thick slices directly into a large bowl. Do not wait for full cooling before adding the broth part of the dressing.

5. 05

   Let the broth absorb

   Pour the warm dressing over the potatoes with onion and gently turn with a large spoon. Let sit for 20 minutes, stirring once carefully. The slices should be moist but not floating in a large pool of liquid.

6. 06

   Add the oil and parsley

   Fold in the vegetable oil and parsley, not mashing the potatoes. Serve the salad warm or chilled. Mayonnaise, eggs, bacon, and pickled cucumbers are not part of this version.