German Potato Salad

Serves four

1 cup chicken stock or broth

2/3 cup cider vinegar

2/3 cup oil (use your favorite vegetable oil)

½ cup sugar

½ teaspoon ground white pepper.(you can use ground black pepper but the salad will look better with white pepper, or use a dash of red pepper sauce, although not very German)

One large leek trimmed and thinly sliced into rings or one onion peeled and finely diced

Four potatoes unpeeled, if possible use red potatoes or waxy potatoes rather than russets or Idaho baking potatoes)

A few leaves of any fresh herb at hand, parsley, dill, sage, mint optional

Salt as needed

Boil the potatoes with a pinch of salt and enough water to cover.

Peel the potatoes as soon as they are cool enough to handle. THE POTATOES MUST BE A BIT WARM FOR THIS SALAD)

While the potatoes are cooking bring the remaining chicken to a boil and poach the leek or onion. Take this off the stove and add the remaining ingredients, other than the potatoes. Pour about half the dressing over the WARM potatoes stir lightly and let sit for four or five minutes the potatoes will absorb most of the dressing then pour the remaining dressing and mix with a light hand. Depending on the salinity of the broth/stock you might need a bit more salt

This can be served warm at room temperature or cold.

Some other optional additions would be diced sautéed bacon, or good quality ham, thin sliced fully cooked sausage, such as knockwurst, or salami, some diced hard boiled eggs, or chopped olives