Bavarian Potato Salad

Ingredients

• 1 kg mostly waxy potatoes
• 0.5 tbsp cumin seeds
• 1 onion
• 400 ml Vegetable broth
• 6 tbsp white wine vinegar
• 1 tbsp Medium-hot mustard
• 50 ml rapeseed oil (or olive oil)
• Salt
• black pepper (freshly ground)
• 4 tbsp chive ribbons

Instructions

1. 1.

   Wash the potatoes, then cook them in plenty of salted water with the cumin seeds for 30-35 minutes until tender. Drain and let steam off. While still hot, peel the potatoes, allow to cool slightly, then slice into 0.3–0.5 cm thick rounds and place in a bowl. Peel the onion and finely dice it. Heat the vegetable broth, add the diced onion, and simmer for about three minutes.

2. 2.

   Pour the warm broth over the potatoes. Add white wine vinegar, salt, and pepper, then let the mixture rest for at least half an hour to absorb flavors. Finally, stir in mustard and rapeseed oil, mix well, season with additional salt and pepper as needed, and add more vegetable broth if desired. Garnish with chive ribbons and freshly ground pepper before serving.