John Myers
Ingredients for 3 servings:
- 650 g potato(s), waxy
- 1 small head of lettuce (endive, maybe only half a head)
- White wine vinegar, as desired
- 200 ml vegetable stock
- 1 m.-sized onion(s)
- 1 tsp mustard
- Salt
- Black pepper, freshly ground
- Rapeseed oil (or other oil)
- 1 bunch of chives
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Cook the potatoes in their skins, slice them while still hot, and immediately drizzle with white wine vinegar. While the potatoes are cooking, heat the vegetable stock and sauté the finely diced onion for about 3 minutes. Remove from the heat, stir in the mustard, and season generously with salt and pepper. Pour the hot stock over the potatoes and mix gently. Let the salad cool slightly, season again well, adding a little more stock if it is too dry. Now add the oil and mix gently again. Set aside a good handful of the sliced endive. Mix the rest into the lukewarm potato salad and let it sit for one to two hours. Finely chop the chives. Just before serving, mix in the remaining endive and chives. This gives the salad a very fresh taste. We like to eat it with fish, meat cakes, rolled ham, or various sausages.
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