Salad

Kartoffelsalat (Germany)

Name: Kartoffelsalat (Germany)
Total time: 40 min
Yield: serves 4
Ingredients: 800 g Potato; 150 ml Stock; 3 c. à s. Vinegar; 3 c. à s. Olive oil; 1 c. à s. Mustard; 1 pincée Sugar; 1 Red onion; 2 Gherkin; quelques brins Ciboulette

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Potato — to buy800 g
Stock — to buy150 ml
Vinegar — to buy3 c. à s.
Olive oil — to buy3 c. à s.
Mustard — to buy1 c. à s.
Sugar — to buy1 pincée
Red onion — to buy1
Gherkin — to buy2
Ciboulette — to buyquelques brins

Preparation

Cook the potatoes whole, skin on, in a large pot of salted water for 20-25 minutes, until a knife slides in easily.
Drain them and peel them while still hot (the skin comes off far more easily when hot), then cut into even rounds about 5 mm thick.
Meanwhile, mix the hot stock, vinegar, oil, mustard and a pinch of sugar in a bowl to balance the acidity: this warm dressing makes all the difference.
Pour the still-hot dressing over the hot potatoes and mix gently with a spoon, without breaking them: hot, they absorb the flavours far better than once cold.
Add the finely sliced red onion and the diced gherkins, mix again.
Let it sit for 15 minutes at room temperature so the flavours meld, stirring once.
Scatter with chopped chives just before serving, at room temperature rather than cold, as tradition calls for.