Bastelesel

For this traditional salad the potatoes need to be boiled in their skin. Clean them carfully and boil in about 2 pints of salted water for 20-25 minutes. Peel potatoes, cut them into slices or small pieces and give them into a salad bowl. Peel off the onions, cut them into small cubes and steam them in the cooking oil until they’re glazed. Now add the vegetable stock , vinegar and mustard to it and let reboil. Pour marinade over  potatoes still warm, turn carefully and flavour with salt and pepper. Sprinkle with chives just before serving.
You can savor it lukewarm or cold. Serve it with a cutlet or with the typical German “Leberkaese” a sort of minced meat dough cooked in the oven.