German Potato Salad

Ingredients

• 2 lbs waxy potatoes (such as Yukon Gold or red potatoes)
• ¾ cup vegetable broth
• ⅓ cup white wine vinegar or apple cider vinegar
• 2 tablespoons yellow mustard (German or whole grain)
• 4 whole scallions, white and green parts separated
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Cut the potatoes into 1-inch cubes by first cutting each potato in half lengthwise, then slicing each half into 1-inch-thick sticks, then cutting across the sticks to create 1-inch cubes. Leave the skin on.

2. 2

   Place the potato cubes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to medium heat and simmer until a fork easily pierces the largest cube, about 12 minutes.

3. 3

   Drain the potatoes in a colander and let them sit for 2 minutes while still hot to evaporate surface moisture.

4. 4

   Slice the white parts of the scallions (the pale bases) into thin rings about 1/8-inch wide; set the green parts aside in a separate small bowl.

5. 5

   Pour the vegetable broth and vinegar into a medium saucepan and heat over medium heat until you see steam rising from the surface, about 90 seconds.

6. 6

   Whisk the mustard into the hot broth mixture until no lumps remain and the liquid is smooth and uniform, about 20 seconds.

7. 7

   Transfer the hot drained potatoes to a large bowl, then pour the warm dressing over them while both are still hot so the potatoes absorb the flavor.

8. 8

   Stir the salad gently with a wooden spoon for 30 seconds to coat all potatoes evenly, then add the sliced white scallion parts and stir once more.

9. 9

   Taste the salad and sprinkle in salt and pepper in small pinches, stirring and tasting after each pinch until the flavor is balanced and salty enough.

10. 10

    Scatter the reserved green scallion parts over the top of the salad in a thin layer, then serve immediately while still warm.

Tools you’ll need

• chef's knife
• cutting board
• large pot
• colander
• medium saucepan
• whisk
• large mixing bowl
• wooden spoon
• measuring cups and spoons

More recipes like this

• 

  Vegetable Gyoza

  50 min

• 

  Manhattan Clam Chowder

  45 min

• 

  Crispy Chickpea Buddha Bowl

  25 min

• 

  Bánh Pia with Mung Bean & Sesame

  55 min