German Potato Salad
From Ingrid Kirschner
Ingredients
- 2 pounds small new potatoes
- 1 bunch of chives, chopped
- 1 medium onion, diced small
- 1/2 cup broth
- 1 teaspoon sugar
- 2 teaspoons mustard
- 4 tablespoons vinegar
- 5 tablespoons oil
- salt (divided)
- pepper
Preparation
- Cut larger potatoes in half, leave smaller ones intact. Mainly, make sure they are all about the same size. Cover in cold water, salt liberally, and bring the water to a boil. Lower temperature to simmer and cook for about 10 more minutes, or until the potatoes are fork tender.
- Meanwhile, make the dressing by combining the onion and the cold vegetable oil in a small frying pan. Cook gently over medium heat for 5-10 minutes until the onion has softened, but not browned.
- Whisk together the stock, vinegar and mustard, then add to the onions. Bring the mixture to a simmer then remove from the heat and keep warm.
- When the potatoes have cooked, drain and put them into a large bowl. With a potato masher, gently mash the potatoes to break the skins and allow for more surface area. Careful to not mash too much, unless you like your potato salad like that.
- Pour the dressing over the potatoes**, season with both salt*** and pepper to taste. Stir well, add chopped chives and any other vegetables you might want to add* and set aside, uncovered, for 30 minutes to 1 hour.