German potato salad Swabian style ('Schwäbischer Kartoffelsalat')

Put the unpeeled potatoes inside a large pot and cover with water. Season liberally with salt and bring the water to a boil. Once the water is boiling, cook the potatoes until they are tender which should take about 15-25 minutes depending on the size of your potatoes. Pierce them with a paring knife to check for doneness. If the potatoes fall easily off the knife, they’re ready. Drain the potatoes and let them cool slightly.

Heat 1 tbsp of canola oil in a small saucepan over medium-low heat and sweat the shallot for 2-3 minutes until translucent. Add the beef broth, sugar, vinegar, mustard, pepper, and salt. Bring the vinaigrette to a boil, then take it off the heat.

Peel the potatoes using a sharp paring knife. Cut them into thin slices and pour the hot vinaigrette over the potatoes. Even though it might seem like a lot of vinaigrette at first, the potatoes will absorb a lot of it and it will thicken once chilled. Mix everything well. Don’t worry about the potato slices breaking up. The salad can be eaten right away, however it is best to let it cool down and sit for a few hours to let the flavors mingle.

Shortly before serving, add another 2 tbsp of canola oil to your salad and mix everything well. Adjust the seasoning by adding more vinegar and salt to taste. Sprinkle the finished salad with some freshly minced chives.