Kartoffelsalat mit Würstchen (Warm German Potato Salad with Frankfurters)

• 600 g New potatoes, waxy
• 2 tsp Fine sea salt
• 1 medium Yellow onion
• 1 tbsp Rapeseed oil
• 150 ml Vegetable stock, hot
• 2 tbsp White wine vinegar
• 2 tsp Dijon mustard
• ½ tsp Black pepper, freshly ground
• 4 pieces Frankfurter, fully cooked
• 10 g Fresh chives

1. Put the potatoes in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then simmer for 12 to 18 minutes until a knife slides in easily. Drain well and leave for 5 minutes until just cool enough to handle.
2. Meanwhile, peel and finely slice the onion. Warm the rapeseed oil in a frying pan over a medium heat, then cook the onion for 6 to 8 minutes until soft and translucent, not browned. Keep the heat moderate so the onion stays sweet.
3. Stir the hot vegetable stock, white wine vinegar, Dijon mustard, black pepper and the remaining 1 tsp salt into the onions. Bring to a gentle simmer for 1 minute, then take off the heat. Taste and adjust with a little more black pepper if you like.
4. Slice the warm potatoes into a mixing bowl. Pour over the warm dressing and gently toss until the potatoes are glossy and starting to absorb the liquid. Leave to stand for 10 minutes so the flavours soak in.
5. While the salad stands, warm the frankfurters in a saucepan of barely simmering water for 5 to 7 minutes until piping hot. Avoid boiling hard, which can split the skins. Lift out with tongs and drain briefly.
6. Finely snip the chives and fold most through the potato salad, reserving a little for the top. Serve the warm potato salad with the frankfurters alongside, scattered with the remaining chives. The salad can also be served at room temperature.

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