Warm Potato Salad

Name: Warm Potato Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 lb. medium waxy potatoes; Salt; 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

Serves
serves 4-6

SAVEUR EDITORS

By SAVEUR Editors

Published on October 20, 2005

(Lauwarmer Kartoffelsalat)
This tangy side dish, a variation on classic German potato salad. It is usually served with weisswurst—and weissbier.

Ingredients

2 lb. medium waxy potatoes
Salt
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

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Instructions

Step 1

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.

Step 2

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.

Step 3

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.