This meal is whatever we enjoy about a German potato salad (intense vinegar, fresh herbs, a little heat), plus the included advantage of a grilled, smoky, char. The still hot-off-the-grates spuds get tossed in dressing that’s equivalent parts spicy, sweet, herbaceous, and absolutely nothing sort of addicting. Fear not – just char the potatoes and onions in a cast-iron grill pan if you do not have access to a grill, brown mustard.

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