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Categories:Viewed: 53 - Published at: 3 years ago
Ingredients
- 2 pounds (900 g) waxy potatoes, all about the same size, rather small to medium ones
- 1 medium yellow onion, diced finely (3.5 oz / 100g)
- 2 tablespoons (28 g) unsalted butter
- 1/3 cup (80 ml) white wine vinegar or mellow apple vinegar
- 3/4 cup 1 tablespoon (200 ml) vegetable broth
- 3/4 tablespoon tarragon mustard (substitute with savory-hot mustard like spicy brown if you can not find)
- 1/3 cup (80 ml) sunflower oil (or any other neutral-tasting oil)
- 1 teaspoon (8 g) fine sea salt or table salt
- Chopped, flat parsley for garnish
Method
- Simmer the potatoes for 25-30 minutes, or until tender and they can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
- When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
- Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
- Deglaze onion with vinegar, add soup and salt.
- Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
- Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
- Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
- Potato salad is consumed either warm (after 30 of resting) or chilled (when resting longer).
- Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.
- NOTE: This salad can easily be prepared in advance. The dressing is good for a 1/2 hour to 3 hour resting time. If you let the salad rest longer - over night for example - prepare slightly more dressing, because the potatoes will continue absorbing it. Otherwise, the salad might turn out too dry.
