Cooking class experience — learning Kartoffelsalat properly

I took a cooking class specifically to learn how to make Kartoffelsalat correctly. The instructor explained why mustard is used the way it is — something I'd never understood from just eating it. The tangy from fermentation result when you make it yourself is different.

German bread culture is extraordinarily diverse with over 300 officially registered varieties. We learned how a Sunday family roast lunch shapes the way this dish is eaten. The class ended with the meal and a glass of schnapps after the meal. I've made it three times since and each time it improves. Highly recommend the cooking class approach.