John Myers
Ingredients for 2 servings:
- 500 g waxy potatoes
- 1 onion(s), red
- 3 tbsp oil
- 3 tbsp vinegar (fruit vinegar)
- 200 ml vegetable stock
- 1 tbsp mustard, hot
- Salt and pepper, from the mill
- 1 bunch of radishes
- curly parsley
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Cook the potatoes in their jacket potatoes. Finely dice the onion and sauté in the oil until translucent. Add the stock and vinegar, bring to a boil, and simmer covered for about 5 minutes. Remove from the heat, stir in the mustard, season with salt and pepper, then transfer to a bowl. Peel the potatoes and thinly slice them directly into the hot stock, stirring carefully. Let the mixture stand for at least 30 minutes. Meanwhile, thinly slice the radishes and chop the parsley. Stir both ingredients into the potatoes and let stand in the refrigerator for 1 hour. Season again before serving.
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