Name: German Potato Salad
Yield: 6 servings as a side
Cuisine: Germany
Ingredients: 905 g medium red potatoes, unpeeled, scrubbed, and halved or quartered; 18 g table salt, for the cooking water; 1 medium red onion, chopped fine (about 1 cup); 120 g white vinegar; 2 g sugar; ½–1 tsp whole-grain German-style mustard; ¼ tsp ground black pepper; 4.5–6 g table salt, for the dressing; 70 g olive oil; ¼ cup chopped fresh parsley leaves

Method

Put the potatoes (905 g2 lb) and the table salt (18 g1 tbsp) in a large saucepan, cover with water by 1 inch and bring to a boil. Reduce the heat and simmer until tender when poked with a fork, 15 to 20 minutes. Drain.
While the potatoes cook, whisk the vinegar (120 g½ cup), sugar (2 g½ tsp), mustard (½–1 tsp), pepper (¼ tsp), table salt (4.5–6 g¾–1 tsp) and olive oil (70 g⅓ cup) in a large bowl. Stir in the chopped onion and let it sit a few minutes.
Slice the hot potatoes if needed, add them to the bowl and toss gently. Dress them while they are still hot so they absorb the dressing.
Let the salad sit at least 15 minutes, tossing once or twice. Taste and add salt if needed.
Fold in the parsley (¼ cup). Serve warm or cold.