German Potato Salad (Kartoffelsalat)

Ingredients

• 2 lbs potatoes, waxy or medium (such as Yukon Gold)
• ¾ cup vegetable broth
• ⅓ cup white wine vinegar or distilled vinegar
• 1 medium yellow onion
• ¼ cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Place potatoes in a large pot and cover with cold water by 2 inches, so they cook evenly from the outside and inside.

2. 2

   Bring to a boil over high heat, then reduce to medium and simmer uncovered until a fork easily pierces the thickest potato, about 15–18 minutes.

3. 3

   Drain potatoes in a colander and set aside until cool enough to handle, about 5 minutes.

4. 4

   Cut each potato in half lengthwise, then lay flat on the cutting board and slice crosswise into 1/4-inch-thick half-moons, so they absorb the dressing quickly.

5. 5

   Slice the onion in half from root to tip, then lay each half flat and slice crosswise into thin half-rings about 1/8 inch thick.

6. 6

   Pour the vegetable broth and vinegar into a small bowl and stir in the mustard, salt, and black pepper until the mustard dissolves completely.

7. 7

   Pour the warm dressing over the hot potatoes and onion in a large serving bowl, then gently toss with a wooden spoon until all potatoes are coated.

8. 8

   Drizzle the olive oil evenly over the top and toss gently one more time to combine, so the oil emulsifies slightly with the warm vinegar.

9. 9

   Let the salad rest at room temperature for 10 minutes before serving, allowing flavors to meld and potatoes to absorb the dressing.

Tools you’ll need

• large pot
• colander
• cutting board
• chef's knife
• small bowl
• wooden spoon
• large serving bowl

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