Erdäpfelsalat

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 2 dk.

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.

   Yaklaşık 25 dk.

   Aşçının notu: 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.

   Yaklaşık 3 dk.

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.

   Yaklaşık 5 dk.

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.

   Yaklaşık 5 dk.

6. 6

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

   Yaklaşık 8 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

8. 8

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

   Yaklaşık 1 dk.

   Aşçının notu: 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.

   Yaklaşık 30 dk.

10. 10

    Gently stir in the chopped chives just before serving.

    Yaklaşık 1 dk.