The choice of potatoes and a good sauce: that's all the art of a succulent potato salad.
How it’s made:
Peel the hot potatoes as soon as they are cooked, cut into slices approx. 5 mm thick, put in a bowl, set aside approx. 100 g for the sauce.
Roughly chop the onion, mix with mustard, vinegar, oil, broth and the reserved potatoes, season with salt and pepper. Pour the sauce over the potato slices, mix, leave to mature for approx. 30 min, covered.
Peel the cucumber, divide lengthwise, remove the seeds, cut into slices approx. 3 mm thick. Chop the chives, mix the two with the potato salad.
0.25 kg field potato (firm flesh variety)
0.25 tbsp medium mustard
1 tbsp of white wine vinegar
1 tbsp of sunflower oil
0.5 dl vegetable broth, very hot
0.38 – 0.5 tsp salt
a little pepper
0.5 bunches of chives
Positioning and preparation: approx. 40 mins
Leave to infuse: approx. 30 min
Accompaniment for 4 people
Preparation in advance: potatoes and sauce approx. 0.5 day before, mix, cover in the fridge. Finish preparing the salad just before serving.