Potato Salad
A classic summer salad!
Step-by-step instructions in images
- 4 people
- 30 minutes
- -
Ingredients
- 1 kg firm boiling potatoes
- 1 onion
- 0.5 cucumber
- 2 bunches of chives
Salad sauce
- 1 tbsp mild mustard
- 4 tbsp white wine vinegar
- 4 tbsp sunflower oil
- 2 dl hot vegetable stock
- 1.5 tsp salt
- pepper
- ~100 g cooked potatoes (from above)
Directions
- Cook the potatoes (with skin) in salted water until just tender, drain, and peel while hot. Cut into slices about 5 mm thick and place in a large bowl. Set aside roughly 100 g of the slices for the sauce.
- Roughly chop the onion. In a blender or food processor, combine the onion with mustard, vinegar, oil, hot vegetable stock, and the 100 g of set-aside potatoes. Blend until smooth and season with salt and pepper.
- Pour the sauce over the warm sliced potatoes, mix gently, and cover. Let the salad sit for about 30 minutes at room temperature to allow the flavors to infuse.
- Peel the cucumber, halve it lengthwise, remove seeds, and slice into thin (~3 mm) pieces. Finely chop the chives.
- Add the cucumber and chives to the salad and gently combine everything. Serve chilled or at room temperature.
Notes
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