Warm German Potato Salad

Method6 steps · about 45 min

1. 1

   Step 1: Ensure all potatoes are approximately the same size. Fill a large pot with plenty of water and boil the potatoes with their skins on for about 10–15 minutes. To check doneness, insert a knife into a potato's center; it should be cooked through while still holding its shape. Then, drain the water.

   Boil potatoes · 15 minUses 2.2 lbs waxy potatoes · water for boiling potatoes

2. 2

   Step 2: While the potatoes are cooking, finely chop the onion (2 small). Heat the broth with the raw onions, vinegar, salt (2 heaping tsp), and pepper (to taste) on the stove. It should be hot but not boiling.

   Uses 2 small onions (or shallots) · 2 cups beef broth (or vegetable broth) · 4 tbsp mild apple cider vinegar · 2 heaping tsp salt, for marinade · Pepper (to taste)

3. 3

   Step 3: Once the potatoes are cooked, peel and thinly slice them using a grater. Alternatively, you can use a small knife, but try to make the slices as uniform as possible.

   Uses skin-on potatoes boiled 10-15 minutes until cooked through but firm enough to slice

4. 4

   Step 4: Pour the seasoned broth over the still-warm potato slices and gently mix everything. Cover and let the potatoes marinate for a maximum of 30 minutes, preferably only 20 minutes.

   Marinate warm potatoes 20-30 minutes · 20 minUses 2 cups broth heated with onions,4 tbsp vinegar,2 heaping tsp salt and pepper · warm cooked potatoes peeled and uniformly sliced

5. 5

   Step 5: Now it's time to fine-tune the potato salad: Add the oil (8 tbsp) and check the consistency. It should be nicely creamy and a bit mushy. If the potatoes have absorbed too much liquid, add a splash of mineral water or broth. Optionally, add a bit of nutmeg (1 pinch) and adjust the final seasoning with salt (to taste). Gently fold everything together.

   Uses 8 tbsp sunflower oil · 1 pinch of nutmeg · A splash of mineral water · extra salt for final adjustment, to taste · extra splash of beef or vegetable broth, only if needed instead of mineral water · potato slices rested 20-30 minutes in warm marinade

6. 6

   Step 6: Finely chop the bunch of chives (1 bunch). Portion the warm potato salad onto plates and divide the chopped chives among the servings.

   Uses 1 bunch of chives · marinated potatoes folded with oil and optional consistency/seasoning adjustments