Kartoffelsalat; German Potato Salad

(4-6 servings)

I made this yesterday and served it warm with the schnitzel. There was a bit left which I had cold today and it was equally tasty.

This potato salad is a nice change from the version which uses mayonnaise.

2 lbs Yukon gold potatoes
2 tsp butter
1 medium sweet onion, chopped ( about 1 1/2 cups)
1 cup strong chicken broth
1/4 cup white vinegar
2 tsp hot mustard
2 tbsp chopped fresh chives
salt and freshly ground black pepper to taste

Boil the potatoes in salted water until they are done; about 15-20 minutes. Let them cool a bit, then slice them into a bowl.

Melt the butter in a skillet and add the onion. Saute for about 5 minutes or until the onion has softened. Add the broth and cook for another 5-6 minutes. Remove from heat.

 German hot mustard

Stir in the vinegar and hot mustard. Pour over the potatoes. Add the chives, salt and pepper (to taste), then toss gently. I just lightly shake the bowl up and down and this keeps the potato slices from breaking up. The liquid will mostly absorb into the potatoes during the first few minutes.

Can be served warm or cold.