Erdäpfelsalat

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the scrubbed potatoes in a large pot and cover with cold, salted water.

   Ca. 2 min.

2. 2

   Bring the water to a boil and cook for 20-25 minutes, or until the potatoes are tender when pierced with a knife.

   Ca. 25 min.

   Kokkens note: Cooking time will vary based on the size of your potatoes. Start checking for doneness at 20 minutes.

3. 3

   While the potatoes are cooking, combine the vegetable broth, white wine vinegar, sunflower oil, Dijon mustard, sugar, salt, and pepper in a small saucepan.

   Ca. 3 min.

4. 4

   Gently warm the dressing over low heat, whisking until the sugar and salt have dissolved. Do not let it boil. Keep it warm until needed.

   Ca. 5 min.

5. 5

   Drain the cooked potatoes in a colander and let them sit for a few minutes until they are cool enough to handle but still warm.

   Ca. 5 min.

6. 6

   Peel the warm potatoes and slice them into 5mm (¼-inch) thick rounds, placing them into a large bowl as you go.

   Ca. 8 min.

   Kokkens note: Working with the potatoes while they're warm is key to helping them absorb the dressing.

7. 7

   Add the finely chopped red onion to the bowl with the potatoes.

   Ca. 1 min.

8. 8

   Pour the warm dressing over the potatoes and onions, then toss gently to combine, being careful not to break the potato slices.

   Ca. 1 min.

   Kokkens note: A rubber spatula is great for tossing gently without mashing the potatoes.

9. 9

   Let the salad rest at room temperature for at least 30 minutes to allow the potatoes to absorb the dressing.

   Ca. 30 min.

10. 10

    Gently stir in the chopped chives just before serving.

    Ca. 1 min.