Kartoffelsalat (German Potato Salad with Mustard Dressing)

• 900 g New potatoes, waxy variety
• 2 tsp Fine sea salt
• 1 medium Yellow onion
• 2 tbsp Sunflower oil
• 180 ml Vegetable stock, hot
• 3 tbsp White wine vinegar
• 2 tsp Dijon mustard
• ½ tsp Black pepper
• 15 g Fresh parsley

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 to steam-dry for 2 minutes.
2. While the potatoes cook, finely dice the onion and roughly chop the parsley. Set both aside.
3. Warm the sunflower oil in a small saucepan over a medium heat, then cook the onion for 6 to 8 minutes until soft and translucent. Add the hot vegetable stock, white wine vinegar, Dijon mustard, black pepper and the remaining 1 tsp salt, and bring just to a simmer.
4. As soon as the potatoes are cool enough to handle, peel them if you like, then slice into a mixing bowl. Pour the hot dressing over and gently fold until everything is glossy and well coated. Leave for 15 minutes so the potatoes soak up the flavour, then fold through the parsley.

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