Ingredients
- 1 to 1-5 kg potatoes
- 2 small yellow onions, diced
- vegetable broth (200 ml)
- 6 tablespoons good-quality white wine vinegar
- 1/2 cucumber, peeled, seeded and sliced
- 1 bunch of chives, finely chopped
- 6 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons grainy Dijon mustard (alternatively regular Dijon)
- sea salt & freshly ground pepper
Instructions
- Wash the potatoes and in a large pot, bring salted water to a boil. Add the potatoes and boil covered over medium heat for about 25 minutes. Drain, let steam evaporate and peel while still hot.
- Working in batches, slice the peeled potatoes into a large bowl. Add the onion and mix well.
- In a small saucepan, bring the broth to a boil with 3 tablespoons of vinegar; pour over the potatoes and gently mix. Let stand for about 30 minutes.
- Mix together the remaining 3 tablespoons of vinegar with the oil, mustard , salt and pepper.
- Add the cucumbers and chives to the still warm potatoes and mix with the sauce before serving (see tips below). Season with salt and pepper, to taste. Enjoy!
Nutrition
Notes
- It’s especially important to pour the warm broth and vinegar mixture over the still-warm potatoes. This allows them to absorb the dressing more fully and take on all that flavor. Cold potatoes just don’t soak it up the same way.