A delightful twist on the classic German potato salad, featuring a balance of tangy and savory flavors.
Peel and cube the potatoes, then boil them in salted water until tender. Drain and let them cool slightly.
Use waxy potatoes to maintain their shape during cooking.
In a mixing bowl, whisk together the mustard, vinegar, oil, sugar, salt, and pepper to create the dressing.
Adjust the seasoning of the dressing to your taste before mixing it with the salad.
Dice the cucumber, pickle, and onion into small pieces. Slice the spring onions finely.
Ensure uniform sizes for even distribution in the salad.
Combine the cooked potatoes, prepared vegetables, and dressing in a large bowl. Mix gently to coat everything evenly.
Mix gently to avoid breaking the potatoes.
Add the cherry tomatoes and chopped chives to the salad. Toss lightly to combine.
Add the tomatoes last to prevent them from getting squished.
Refrigerate the salad for at least 1 hour before serving. Allow it to come to room temperature for 30 minutes before serving.
Chilling helps the flavors meld together beautifully.
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