Ingredients:
3 pounds small firm, yellow-fleshed waxy potatoes (e.g. Yukon Gold) of similar size, skins scrubbed and peels left on
1 medium yellow onion , chopped
1 1/2 cups beef or vegetable stock
1/2 cup white vinegar
3/4 tablespoon salt
3/4 teaspoon freshly ground white pepper
1 teaspoon sugar
2 teaspoons mild German mustard, or dijon mustard
1/3 cup neutral-tasting oil
Fresh chopped chives for garnish
Boil the potatoes in their skins until just tender. I boiled mine for 20 minutes but it really depends on the size.
Drain and leave to cool until they are still warm but not piping hot. Remove the potato skins- they should peel off easily.
Slice the potatoes and place them in a large bowl.
Combine the chopped onion, broth, vinegar, salt, pepper, sugar, and mustard in a saucepan. Bring these ingredients to a boil. As soon as the mixture boils, pour the hot mixture over the sliced potatoes.
Cover the bowl and leave for an hour.
After an hour, pour the oil over the potatoes. Add most of the chives.. Toss the potatoes carefully, taking care to break as few as possible. Taste and add more salt and pepper as needed.
Sprinkle the remaining chives over the top.
The salad can be eaten right away, although if it sits it gets better. Therefore it can be eaten the same day, or left overnight in the fridge and eaten the next day. If put in the fridge, allow to come to room temperature for an hour beforehand, as it should not be eaten cold.
Guten appetiten!
Comments
Post a Comment