This tangy side dish, a variation on classic German potato salad. It is usually served with weisswurst—and weissbier.
- 2 lb. medium waxy potatoes
- 2 tbsp. butter
- 1 small yellow onion, peeled and finely chopped
- 1 cup vegetable stock, hot
- 3 tbsp. white wine vinegar
- 4 tbsp. vegetable oil
- Freshly ground black pepper
- 1⁄2 bunch chives
Put potatoes into a medium pot, cover with cold water by 2", add 2 generous pinches salt, and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a sharp knife, 20-30 minutes.
Meanwhile, melt butter in a medium skillet over medium heat. Add onions and cook, stirring often with a wooden spoon, until onions are soft, 6-8 minutes. Transfer onions and any fat in skillet to a medium bowl. Whisk in hot stock and vinegar, then the oil, and season to taste with salt and pepper. Set dressing aside.
Drain potatoes and set aside until just cool enough to handle but still warm. Peel potatoes, thinly slice, and put into a medium bowl. Add dressing to potatoes while they are still warm and gently toss until well combined. Adjust seasonings.
Serve sprinkled with chives. Garnish with cherry tomatoes and parsley, if you like.
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