Light Summer Potato Salad - Leichter Kartoffelsalat

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 medium potatoes (boiling potatoes, waxy like yukons or red)
• 1 medium onion, finely diced
• 2/3 cup vegetable stock
• 3 tablespoons olive oil
• 1 tablespoon wine vinegar
• 2 teaspoons mustard (ideally dusseldorf style or hot)
• 1/2-1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1 -2 tablespoon fresh chives, chopped

Recipe

• 1 prepare the potatoes by scrubbing them clean, but not peeling. bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). you don't want to overcook them or you won't be able to slice them. test - take out your largest potato and cut it in half lengthwise, check for doneness.
• 2 drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). cut each in half lengthwise and then into 1/4 inch slices. set the slices aside in a bowl and cover tightly. there will be a small amount of carry-over cooking here.
• 3 in a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. bring to a boil, stirring occassionally. reduce the heat to low and simmer uncovered for 5 minutes. remove from the heat and stir in the olive oil and lemon juice.
• 4 pour the sauce over the potato slices. coat evenly by turning with a spatula. let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.