Swabian Warm Potato Salad with Chives

What you need

• 1.2 kg (2 1/2 lb) waxy potatoes, similar size
• 1 medium yellow onion, finely diced
• 250 ml (1 cup) beef stock
• 4 tbsp white wine vinegar
• 1 tsp sugar
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, ground
• 5 tbsp sunflower oil
• 2 tbsp chives, finely sliced

Method

Restated from the original video

1. 1

   Put the unpeeled potatoes in a pot, cover with cold water and bring to a boil.

2. 2

   Simmer until a knife slides in easily, 20-25 min, then drain.

3. 3

   Let the potatoes cool just until you can hold them, 5-10 min, then peel them.

4. 4

   Slice the warm potatoes into rounds about 5 mm (1/4 in) thick and put them in a large bowl.

5. 5

   Meanwhile, bring the stock to a boil with the onion and simmer for 2 min.

6. 6

   Take the pan off the heat and stir in the vinegar, sugar, salt and pepper.

7. 7

   Pour the hot stock over the potatoes and fold gently with a spatula so the slices soak it up.

8. 8

   Drizzle over the oil and fold again until the salad looks creamy and slightly sticky.

9. 9

   Leave to stand at room temperature for 30 min so the potatoes absorb the dressing.

10. 10

    Taste, add more salt or vinegar if needed, fold in the chives and serve lukewarm.

Imported from gittaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.