Kartoffelsalat

🔥 Prep

• Peel and rinse the 1 kg potatoes, then cut them into evenly sized chunks (about 2–3 cm) for uniform cooking.
• Peel and finely chop the 1 onion.
• Measure out 200 ml vegetable broth, 3 tbsp vinegar, 2 tbsp oil, 1 tbsp mustard, and 1 tsp parsley; place each in a small bowl for easy access.
• Have a large pot, colander, mixing bowl, and whisk ready.

🔥 Cook

• 1. Place the prepared potato chunks in a large pot, cover with cold water, and bring to a boil over high heat.
• 2. Reduce to medium heat and simmer the potatoes for 15‑20 minutes until fork‑tender.
• 3. Drain the potatoes in a colander and let them steam dry for 2 minutes.
• 4. While the potatoes are still hot, peel (if not already peeled) and slice them into ½‑cm thick slices.
• 5. In a mixing bowl, whisk together the 200 ml vegetable broth, 3 tbsp vinegar, 2 tbsp oil, 1 tbsp mustard, the chopped onion, and 1 tsp parsley to make the dressing.
• 6. Pour the warm dressing over the sliced potatoes and toss gently to coat evenly.
• 7. Allow the salad to sit for at least 30 minutes at room temperature (or refrigerate for up to 2 hours) to let the flavors meld.

🔥 Serve

• Transfer the potato salad to a serving bowl and garnish with an additional sprinkle of chopped parsley.
• Serve slightly warm or at room temperature alongside classic German sides such as bratwurst, schnitzel, or pretzels.
• Pair with a crisp green salad or tangy pickles for a balanced meal.