Classic German Potato and Egg Salad with Gherkins

1.Boil the Potatoes and Eggs: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 20-25 minutes. Meanwhile, place the eggs in a separate small saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Drain both the potatoes and eggs.

2.Prepare the Potatoes: Peel the warm potatoes immediately (this helps them absorb the dressing better). Slice the potatoes into 1/4-inch thick rounds or dice them into bite-sized pieces and place them in a large mixing bowl.

3.Prepare the Eggs and Gherkins: Peel the hard-boiled eggs and roughly dice them. Add the diced eggs and the finely diced gherkins to the bowl with the potatoes.

4.Make the Warm Dressing: In a small saucepan, combine the broth, white wine vinegar, neutral oil, Dijon mustard, sugar, salt, and pepper. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved. Taste and adjust seasoning if necessary.

5.Dress the Salad: Immediately pour the warm dressing over the warm potatoes. Gently fold the dressing into the potatoes using a rubber spatula, ensuring all slices are coated. Let the mixture sit for 10 minutes to allow the potatoes to absorb the liquid.

6.Combine and Chill: Gently fold in the minced red onion and the chopped parsley/chives. Be careful not to mash the potatoes. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to fully meld. The salad is traditionally served slightly warm or at room temperature, but chilling improves the flavor.

7.Serve: Before serving, taste and adjust salt, pepper, or a splash more vinegar if needed. Garnish with extra fresh chives or parsley.