German Potato Salad (Kartoffelsalat)

Step 1

Place potatoes in a large pot and cover with cold water by 2 inches, so they cook evenly from the outside and inside.

Step 2

Bring to a boil over high heat, then reduce to medium and simmer uncovered until a fork easily pierces the thickest potato, about 15–18 minutes.

Step 3

Drain potatoes in a colander and set aside until cool enough to handle, about 5 minutes.

Step 4

Cut each potato in half lengthwise, then lay flat on the cutting board and slice crosswise into 1/4-inch-thick half-moons, so they absorb the dressing quickly.

Step 5

Slice the onion in half from root to tip, then lay each half flat and slice crosswise into thin half-rings about 1/8 inch thick.

Step 6

Pour the vegetable broth and vinegar into a small bowl and stir in the mustard, salt, and black pepper until the mustard dissolves completely.

Step 7

Pour the warm dressing over the hot potatoes and onion in a large serving bowl, then gently toss with a wooden spoon until all potatoes are coated.

Step 8

Drizzle the olive oil evenly over the top and toss gently one more time to combine, so the oil emulsifies slightly with the warm vinegar.

Step 9

Let the salad rest at room temperature for 10 minutes before serving, allowing flavors to meld and potatoes to absorb the dressing.