Schwäbischer Kartoffelsalat

Method

Boil the waxy potatoes in their skins until just tender, approximately 20 minutes, then peel and slice whilst still warm. Finely dice the onions and combine with the warm stock, vinegar, oil, and crumbled broth cube in a large bowl. Add the warm sliced potatoes to the dressing immediately, tossing gently to ensure even coating and allowing the potatoes to absorb the flavours. Season with salt and pepper to taste, then allow to cool to room temperature. Just before serving, gently fold through the chopped chives and parsley. Serve at room temperature rather than chilled, as the warm preparation method is traditional to Swabian preparation.