The Best German Potato Salad

     I'm back! I have been home for two weeks now, and as I expected, I completely crashed for the first one. After transitioning from the very exciting, over-stimulating experience that is life abroad, I knew I wasn't going to want to do a thing for the first few days. Plus it didn't help that I caught a cold immediately after landing. Apparently I'm allergic to America. And reverse culture shock is sort of a thing. I think it gets a little exaggerated, although there is a little Germany-shaped hole in my heart right now. However, I am enjoying all the things that I missed while I was away. And of course I'm having fun sharing all the European things that I could bring back with me with my family, most of which are recipes.
     Yesterday, I rediscovered the joy of spending the better part of my summer days in the kitchen, just like I used to, and I have some really cool things to share. But today, I'll kick it all off with something really simple that reminds me of my second home: Schwäbischer Kartoffelsalat or Swabian potato salad. Now I don't care for the typical American potato salad, mainly because I have issues with our tendency to slather various foods with mayonnaise and call it "salad." When most Americans thing of German potato salad, they expect something similar to the American version, only slathered in mustard instead of mayonnaise. The different regions of Germany are very diverse, and there really is no one type of German potato salad, but I can say that the Swabian kind that I have come to love is not like that at all. No mayonnaise, no mustard, just delicious simplicity.

INGREDIENTS:
None of this really needs to be measured, but here's a guideline for 4-6 servings

4 large potatoes, or more smaller ones
1/2 medium onion, finely chopped, in any variety you like
1/2 cup chicken or vegetable broth
3 tablespoons olive oil
3-4 tablespoons apple cider vinegar
salt and pepper
bacon bits (optional)
chopped chives (optional)

DIRECTIONS:
1. Wash and peel the potatoes. Boil them whole until done (about 20 minutes), but be careful not to overcook them.
2. Drain the potatoes and rinse them in cold water.
3. Once they are safe to touch, use a pairing knife to slice them as thinly as possible.
4. In a medium bowl, gently toss the potato slices with all other ingredients. Taste test and adjust.
5. This is traditionally served hot, but it's good cold too.

     It's so simple, but that's what makes it perfect! Enjoy, and come back tomorrow for something very different and very American!