Potato Salad German style

Step 1 – cook your potatoes – choose waxy ones

Step 2 – let your potatoes cool for at least 2 hours (more would have been better I think)

Step 3 – thinly slice your potatoes.  I think that the idea is that the potatoes will hold together better if they are sliced cold.  Mine fell apart a bit.  (Before this I have always quartered or cubed potatoes in potato salad)

Step 4 – Melt 4 tablespoons of butter (unsalted) – it sounds a lot – but you need to judge how much you need depending on how many potatoes you cooked

Step 5 – Add 1 finely chopped onion into the butter and fry for 3 minutes.  And for this it is important that the onion is as finely chopped as you can.  A bit fiddly but important to the end result.

Step 6 – Add wine vinegar and chicken broth (twice as much broth as vinegar).  I used my homemade chicken stock.  Add 1 tablepoon of Dijon mustard and then simmer for 3 more minutes

Step 7 – Whisk into the mixture 3 tablespoons of olive oil.

Step 8 – pour your hot mixture over your sliced potatoes and season to taste with salt and pepper.  And you are done.  I put some sliced spring onions on top just to add a wee bit of colour.

In the past I have always put cold dressings (some like a vinaigrette and sometimes with mayo) onto hot potatoes.  Cooking the onion and heating the dressing and putting it onto cold potatoes worked like a treat.