Silvester Kartoffelsalat (German Warm-Dressed Potato Salad)

• 900 g New potatoes, waxy
• 2 tsp Fine sea salt
• 1 medium Yellow onion
• 4 tbsp Sunflower oil
• 200 ml Beef stock, hot
• 3 tbsp White wine vinegar
• 2 tsp Dijon mustard
• ½ tsp Black pepper, freshly ground
• 15 g Fresh parsley
• 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 15–20 minutes until a knife slides in easily. Drain well and let them steam-dry in the colander for 2 minutes.
2. While the potatoes cook, peel and finely dice the onion. Warm 1 tbsp of the sunflower oil in a small saucepan over medium heat, then cook the onion for 5–7 minutes until softened but not browned. Take off the heat.
3. Whisk the hot beef stock, white wine vinegar, Dijon mustard, remaining sunflower oil, remaining salt, and black pepper into the warm onions. Return to a gentle heat for 1 minute, just until steaming, then remove from the heat. Taste and adjust with a little more vinegar or salt if needed.
4. As soon as the potatoes are cool enough to handle, peel them if you like, then slice into a mixing bowl. Pour over the warm dressing and fold gently so the potatoes stay mostly intact. Leave for 10 minutes so the potatoes soak up the dressing.
5. Finely chop the parsley and snip the chives, then fold them through the salad. Let the salad stand for 5 minutes, then serve at room temperature. If it looks dry, loosen with a splash of hot beef stock and toss again.

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