Viennese potato salad

No Schnitzel without good old-fashioned Viennese potato salad. Having said that, we never had the real thing on our dinner table at home. Even when it was Schnitzel-time.
As mentioned previously, every salad in my province was dressed by default with pumpkin seed oil. A habit, people from Vienna have not yet adopted. Second reason why the potato salad of my mother not only looked different (everything that has pumpkin seed oil added is greener than grass) but also tasted different to the proper Viennese salad is my sisters dislike for onions (in fact, my sister dislikes everything but chicken, rice and potato mash).
No dish prepared and cooked in my mother’s kitchen ever dared to have onions in it. My mother and I compensated the lack of onion-vitamins by eating German rye bread with paté, topped with loads of freshly chopped onion. Apart from that, my mother went through tons of onion powder. But it’s just not the same - that’s why my sister would eat it.
How delightful that my chicken-only-with-mash-or-rice-but-never-onion days are long gone. Ever since I moved out of my parent’s flat, I practically haven’t touched chicken, I couldn’t stand the sight of potato mash for years and I put onion into almost every single of my dishes.
Which brings me back to the initial idea behind this post: Viennese potato salad. With loads of onion! Viennese potato salad, for 4
: 400g salad potatoes
: 1 super large onion
: 1 chicken stock cube
: apple or cider vinegar
: sunflower oil
: white pepper

Cook the potatoes on their skins. In the meantime, sauté the finely chopped onion in a little oil until soft. Prepare the chicken stock as per directions on the pack. When ready, pour the stock over the onions and let it simmer for about 10-15mins.
While still piping hot, peel and slice the potatoes. Pour over the onion-stock-mixture and some vinegar. Let the salad rest for a while, but give the salad a quick mix/turn every 15 mins or so. After 1-2 hours, finish the salad off with a little drizzle of sunflower oil and a sprinkle of white pepper.
The salad keeps in the fridge for about two days. Best eaten at room temperature one day after preparation.