German potato salad (Kartoffel Salat)

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"My husband first made this potato salad for us during a Covid Christmas, in my mum's absence. Since then, we've had two potato salad options on the table. As traditional mayonnaise-with-potato-salad people, we were blown away by the creaminess of this mayo-free potato salad. It's recommended to let the salad sit for at least an hour in its juices, but letting it sit overnight will win you"salad of the year." – Emma Nkunzana

Ingredients

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

Cooking Instructions

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