Kartoffelsalat is a regional German specialty potato salad, distinct from the mayonnaise-heavy American version. This version is made with a tangy, warm vinaigrette of vinegar, oil, and beef broth, popular in Southern Germany (Bavaria and Swabia).

Prep Time	Cook Time	Serves
20 minutes	20 minutes	6

Part A: Ingredients

• Potatoes: 2 lbs Firm, Waxy Potatoes (e.g., Yukon Gold or Red Potatoes), skin on or peeled.
• Vinaigrette: 1/2 cup Beef Broth (hot), 1/4 cup White Wine Vinegar, 1/4 cup Neutral Oil (or Olive Oil).
• Aromatics: 1/2 cup Finely Chopped Red Onion (or yellow), 1 Tbsp Dijon Mustard, 1 Tbsp Sugar (optional, to balance acidity).
• Finish: 2 Tbsp Chopped Fresh Chives or Parsley, Salt, and Black Pepper.

Part B: Instructions

Step 1: Cook the Potatoes

1. Boil the potatoes whole (or halved) until they are easily pierced with a fork but still hold their shape (about 15-20 minutes).
2. Drain the potatoes and let them cool just enough to handle.
3. While still warm, peel the potatoes (if desired) and slice them into $1/4$-inch thick rounds. Place the sliced warm potatoes in a large bowl.

Step 2: Prepare the Warm Vinaigrette

1. In a separate saucepan, heat the beef broth until hot. Stir in the white wine vinegar, oil, Dijon mustard, and sugar (if using).
2. Stir in the finely chopped onion. Bring the mixture just to a simmer.

Step 3: Dress the Potatoes

1. While the potatoes are still warm (this is key to absorption), pour the hot vinaigrette mixture immediately over the sliced potatoes.
2. Gently toss the salad, being careful not to break the potatoes. The warm potato slices will absorb the liquid and flavor.
3. Season generously with salt and pepper.

Step 4: Rest and Serve

• Let the Kartoffelsalat rest for at least 30 minutes at room temperature before serving, allowing the potatoes to fully absorb the dressing.
• Before serving, garnish with fresh chives or parsley. It can be served warm, at room temperature, or chilled.