German potato salad recipe
 There are as many ways of making a potato salad in Germany as there are in the UK, but this is the one that has kept its German identity as it’s travelled west. A good punchy Dijon mustard is required, so if yours is a little underwhelming you can always boost it with a little English mustard. It’s also important that the potatoes are still warm when dressed, so that they can soak up the flavour. 800g/1lb 12oz new potatoes, cut into roughly 4cm/1½in pieces 3 tbsp light olive oil1 medium onion, finely chopped150ml/5fl oz vegetable or chicken stock (made with half a stock cube)2 tbsp white wine vinegar1 tbsp Dijon mustard (or half English mustard)pinch sugarpinch freshly grated nutmeg1 tbsp chopped chives (or parsley or dill)salt and freshly ground black pepper 800g/1lb 12oz new potatoes, cut into roughly 4cm/1½in pieces 3 tbsp light olive oil 1 medium onion, finely chopped 150ml/5fl oz vegetable or chicken stock (made with half a stock cube) 2 tbsp white wine vinegar 1 tbsp Dijon mustard (or half English mustard) pinch sugar pinch freshly grated nutmeg 1 tbsp chopped chives (or parsley or dill) salt and freshly ground black pepper Method Add the potatoes to a saucepan and just cover with cold water. Add 1 tablespoon salt, cover with a lid and bring to the boil. Cook for 12–14 minutes until the potatoes are just tender. Drain and set aside to cool slightly.Meanwhile, fry the chopped onion in 1 tablespoon of the oil over a medium heat with a good pinch of salt. Fry gently for 6–8 minutes or until softened, but not browned. Pour in the stock and simmer gently for another 3 minutes to reduce the liquid slightly. Remove from the heat.In a bowl, mix the remaining oil, vinegar, mustard, sugar and nutmeg together until it all comes together consistently. Add a good grind of black pepper. When the potatoes are cool enough to handle, but still warm, peel off the skins. You don’t have to do this, but it’s more traditional. Slice the potatoes into 1cm/½in slices and put into a large bowl. Pour the dressing into the pan with the onions, stir to combine, then tip the whole mixture over the potatoes. Scatter over the chopped chives and stir together. It doesn’t matter if the potatoes break up a little. This is the look. Allow the potato salad to sit for at least 30 minutes to absorb the dressing and all the flavours. Taste and add a bit more salt and pepper if you think it needs it. This is delicious alongside salmon, chicken or, of course, sausages. Add the potatoes to a saucepan and just cover with cold water. Add 1 tablespoon salt, cover with a lid and bring to the boil. Cook for 12–14 minutes until the potatoes are just tender. Drain and set aside to cool slightly. Add the potatoes to a saucepan and just cover with cold water. Add 1 tablespoon salt, cover with a lid and bring to the boil. Cook for 12–14 minutes until the potatoes are just tender. Drain and set aside to cool slightly. Meanwhile, fry the chopped onion in 1 tablespoon of the oil over a medium heat with a good pinch of salt. Fry gently for 6–8 minutes or until softened, but not browned. Pour in the stock and simmer gently for another 3 minutes to reduce the liquid slightly. Remove from the heat. Meanwhile, fry the chopped onion in 1 tablespoon of the oil over a medium heat with a good pinch of salt. Fry gently for 6–8 minutes or until softened, but not browned. Pour in the stock and simmer gently for another 3 minutes to reduce the liquid slightly. Remove from the heat. In a bowl, mix the remaining oil, vinegar, mustard, sugar and nutmeg together until it all comes together consistently. Add a good grind of black pepper. In a bowl, mix the remaining oil, vinegar, mustard, sugar and nutmeg together until it all comes together consistently. Add a good grind of black pepper. When the potatoes are cool enough to handle, but still warm, peel off the skins. You don’t have to do this, but it’s more traditional. Slice the potatoes into 1cm/½in slices and put into a large bowl. When the potatoes are cool enough to handle, but still warm, peel off the skins. You don’t have to do this, but it’s more traditional. Slice the potatoes into 1cm/½in slices and put into a large bowl. Pour the dressing into the pan with the onions, stir to combine, then tip the whole mixture over the potatoes. Scatter over the chopped chives and stir together. It doesn’t matter if the potatoes break up a little. This is the look. Pour the dressing into the pan with the onions, stir to combine, then tip the whole mixture over the potatoes. Scatter over the chopped chives and stir together. It doesn’t matter if the potatoes break up a little. This is the look. Allow the potato salad to sit for at least 30 minutes to absorb the dressing and all the flavours. Taste and add a bit more salt and pepper if you think it needs it. This is delicious alongside salmon, chicken or, of course, sausages. Allow the potato salad to sit for at least 30 minutes to absorb the dressing and all the flavours. Taste and add a bit more salt and pepper if you think it needs it. This is delicious alongside salmon, chicken or, of course, sausages.