German Potato Salad

Warm potato slices bound by a glossy, savory dressing. The vinegar acidity cuts through the richness, while the onion provides a sharp, clean crunch.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 356
• Protein: 5 g
• Carbs: 36 g
• Fat: 20 g

Ingredients

• 800 g Potato ( whole, skin on )
• 1 piece Red onion ( finely minced )
• 1 tbsp Mustard
• 4 tbsp Red wine vinegar
• 5 tbsp Sunflower oil
• 10 g Chives fresh ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Beef stock ( boiling hot )

Instructions

1. Cooking the tubers

   Place whole potatoes with skins in cold salted water. Bring to a boil. A knife tip should slide in like butter when they are done.

2. Preparing the binding sauce

   In a bowl, mix mustard, vinegar, and scalding beef broth. Thinly slice the onion. The liquid must be hot for the potato starch to react properly.

3. Slicing and soaking

   Peel the potatoes while still hot. Slice them into 3-4 mm rounds directly into the hot broth. Stir gently to avoid mashing them.

4. Final assembly

   Add the oil and chopped chives. Mix until the sauce coats the spoon and becomes creamy. Let it rest for 15 minutes before serving warm.

Chef's tips

• Never use cold potatoes, they won't absorb the broth.
• The dressing should look a bit too liquid at first; the potatoes will soak it all up in 10 minutes.

Storage

Keeps for 48h in the fridge. Take it out 30 minutes before eating to regain its creaminess.