German Potato Salad
2.2 lb/1 kg waxy potatoes - red potatoes
1 shallot
1 small bunch chives
2 tsp sweet mustard
1 tsp medium-hot mustard
2 tsp honey
2 tbsp apple cider vinegar
½ cup vegetable broth
2 tbsp walnut oil
Salt and pepper to taste
This is a southern German style potato salad that is best served slightly warm or at room temperature. It’s the perfect side dish for meatballs or sausages. In Bavaria, Germany, they sometimes just eat it as a main course.
1. Cook the potatoes:
Parboil the potatoes in lightly salted water until tender only on the outside (the inside should still be a little firm)
Let them cool until they can be handled safely, then peel and slice 1/4"/5mm thickness
2. Prepare the dressing:
Finely chop the shallot and slice chives
Mix with mustards, honey, vinegar, oil and warm vegetable broth briskly until combined
3. Combine:
Pour the dressing over the warm potato slices
Season with salt and pepper
Gently mix with a folding motion (lift from top to bottom)
4. Finish:
Allow the salad to rest for at least 15–20 minutes before serving, can be served warm or chilled