I am ready with my potato salad „Kartoffelsalat “ for the game. 
Here we have a classic from Germany. My version is from the south, so with oil&vinegar, as I come from the Lake of Constance. In the north of Germany the potato salad is rather with mayo. Anyway, perfect lukewarm or cold with sausages, steaks, chicken nuggets, fish, sea-food……it works with everything.
Ingredients
1 kg waxy potatoes
200ml hot chicken/beef/veggie broth
4 tbsp sunflower oil/olive oil
4 tbsp white vinegar
1 tsp Dijon mustard
1 little red onion, cubed
1 bunch chives
Preparation
- Cook the potatoes in salty water or steam them for 30min.
- Let it cool down for 5min. Peel and slice the potatoes while still hot with a fork and a knife. Add the slices to a salad bowl. Add hot broth and let it rest for 10min. Don`t move the potatoes
- Combine mustard with vinegar and salt&pepper.
- After 10min add the vinegar mix with cubed onion to the potato slices.
- Then add oil. Combine everything and add also chopped chives. Combine……halve of the bunch chive is enough.
P.S.
the potato salad should be juicy, so add a little bit more oil if necessary. Much depends how the potatoes absorb the liquid.
