Kartoffelsalat

Let’s make it.

1. Cook the potatoes. Put the potato slices in a large pan of cold salted water. Bring to the boil, then lower to a simmer. Cook 8–12 minutes until tender but still holding their shape — do not let them fall apart.
2. Drain. Gently drain the still-warm potato slices and put them in a large bowl.
3. Pour over the pickle juice. Immediately pour the sweet-and-sour pickle juice over the potatoes while they are still warm. Mix gently with a wooden spoon. This is the moment the warm starch absorbs the sweet acidity — the essential step.
4. Make the vinaigrette. In a bowl, whisk the white wine vinegar and Dijon mustard. Add the chopped red onion and leave to "marinate" for 5 minutes — the acid softens its bite.
5. Assemble. Pour the mustard vinaigrette over the potatoes. Add the pickle rounds, salt and pepper. Mix gently with a spatula.
6. Add the oil. Drizzle in the olive oil and mix again. The mixture will look liquid at first — that is normal. The starch of the warm potatoes will bind the dressing.
7. Let it rest. Leave the salad at room temperature for 30 minutes, mixing gently every 10 minutes. The dressing gradually thickens and turns creamy and sweet-sour, without any extra fat.
8. Finish and serve. Taste and adjust with vinegar (depending on how sweet the pickle juice is), salt and pepper. Scatter with snipped chives just before serving. Enjoy warm or at room temperature.