German potato salad

Scrub the potatoes and boil them in their skins in salted water until a knife slides in easily but they still hold their shape.

Use waxy potatoes with firm yellow flesh; floury ones break down into mash in a salad.

While the potatoes cook, finely chop the onion. Put it in a small saucepan with 150 ml of water, the vinegar, mustard, sugar, salt and pepper, stir and bring to the boil.

Drain the potatoes, peel them while hot and slice into 5 mm rounds.

Hold each hot potato on a fork or in a towel so you don't burn your fingers.

Pour the hot onion dressing over the warm potatoes right away, toss gently and leave to soak it up.

The potatoes need to be warm: cold ones won't absorb the dressing and the salad will be dry.

Finely dice the pickles and finely chop the green onions.

Add the pickles, oil and half the green onions and toss. Season to taste with salt and pepper and scatter over the rest of the green onions. Serve warm. Enjoy!