Light Summer Potato Salad - Leichter Kartoffelsalat
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 6 medium potatoes (boiling potatoes, waxy like yukons or red)
- 1 medium onion, finely diced
- 2⁄3 cup vegetable stock
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons mustard (ideally Dusseldorf style or hot)
- 1⁄2-1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 -2 tablespoon fresh chives, chopped
Directions
- Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
- Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
- In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
- Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.
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