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; 1 tbsp whole-grain German-style mustard; ¼ tsp ground black pepper; 3 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, put the chopped onion in a large bowl.
In a small saucepan, bring the vinegar (120 g½ cup), sugar (2 g½ tsp), mustard (1 tbsp), pepper (¼ tsp) and table salt (3 g½ tsp) just to a simmer. Pour it over the onion and let it sit 5 to 10 minutes; the hot vinegar takes the raw edge off.
Whisk in the olive oil (70 g⅓ cup).
Slice the warm potatoes if needed, add them to the bowl and toss gently. Dress them while they are still warm 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.

Notes

To skip heating the dressing, whisk it cold and soak the onion in it for 15 minutes before adding the potatoes.
If it tastes too sharp, add another tablespoon or two of oil or a pinch more sugar.
Keeps 3 days refrigerated. Toss again before serving.