Bavarian Potato Salad (Kartoffelsalat)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the peeled potatoes in a large pot and cover with cold water by about an inch.

2. 2

   Add a generous pinch of salt to the water and bring to a boil over high heat.

   Ca. 5 min.

3. 3

   Reduce heat to medium and simmer the potatoes until fork-tender, about 15-20 minutes depending on their size.

   Ca. 20 min.

   Kokkens note: Ensure the potatoes are cooked through but not mushy.

4. 4

   While the potatoes cook, prepare the dressing: In a small bowl, whisk together the warm vegetable broth, apple cider vinegar, dijon mustard, sugar, salt, and black pepper.

   Ca. 5 min.

   Kokkens note: Using warm broth helps the potatoes absorb the flavors better.

5. 5

   Once the potatoes are cooked, drain them well and let them cool slightly for a few minutes.

   Ca. 5 min.

6. 6

   While still warm, slice the potatoes into 1/4-inch thick rounds or cubes, depending on your preference.

   Ca. 5 min.

   Kokkens note: Slicing while warm allows for better absorption of the dressing.

7. 7

   Place the sliced potatoes in a large mixing bowl and add the finely chopped yellow onion.

8. 8

   Pour the prepared dressing over the warm potatoes and onion.

9. 9

   Gently fold the dressing into the potatoes until evenly coated. Be careful not to mash them.

   Ca. 2 min.

10. 10

    Drizzle the vegetable oil over the salad and gently mix again.

    Ca. 1 min.

11. 11

    Let the potato salad rest for at least 15 minutes, allowing the flavors to meld.

    Ca. 15 min.

    Kokkens note: For best results, let it sit for an hour or two at room temperature before serving.

12. 12

    Garnish with fresh chives before serving.