German potato salad (Kartoffel Salat)

• 600 g potatoes, peeled
• sea salt and freshly ground black pepper, to taste
• ½ onion, finely sliced
• 1 cup beef or vegetable broth, warmed
• 3 T apple cider vinegar
• 6–8 T olive or pumpkin seed oil
• chives, to garnish

1 Cook the potatoes in salted boiling water until soft but still firm. Quarter the potatoes while still warm.

2 Place the potatoes and onion in a large bowl and pour over the broth. In a small bowl, whisk together olive oil and apple cider vinegar. Add this dressing to the potatoes and season generously. Mix the potatoes, until a light bond is formed. It may seem counterintuitive to overmix the potatoes, but in this instance, you want the starch to release into the liquid to give it its creamy texture. Allow to stand for at least 1 hour or overnight. Taste before serving and add vinegar or salt as needed.

Find more potato salad recipes here. 

Videography: Kevashan Moodley and Romy Wilson
Photography: Jan Ras
Food assistant: Leila-Ann Mokotedi