Bavarian Kartoffelsalat

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the sliced potato in a large pot and cover with cold, salted water.

   Kokkens note: Using waxy potatoes like Yukon Gold or red bliss helps them hold their shape better.

2. 2

   Bring the water to a boil, then reduce heat and simmer until the potato slices are tender but still firm, about 10-15 minutes.

   Ca. 15 min.

   Kokkens note: Avoid overcooking to prevent mushy potatoes.

3. 3

   While the potatoes cook, heat the vegetable oil in a small saucepan over medium heat.

4. 4

   Add the yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

5. 5

   Stir in the vegetable broth, apple cider vinegar, dijon mustard, sugar, salt, and black pepper.

6. 6

   Bring the dressing to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld.

   Ca. 3 min.

7. 7

   Drain the cooked potato thoroughly and transfer them to a large mixing bowl.

8. 8

   Pour the warm dressing over the hot potato slices and gently toss to coat.

   Kokkens note: Tossing while the potatoes are hot helps them absorb the dressing better.

9. 9

   Let the potato salad rest for at least 15 minutes to allow the flavors to deepen.

   Ca. 15 min.

   Kokkens note: For best results, let it rest for up to an hour at room temperature.

10. 10

    Taste and adjust seasoning if needed, then garnish with fresh chive before serving.