Ingredients
- 2 pounds small new potatoes
- 1 bunch of chives, chopped
- 1 medium onion, diced small
- 1/2 cup broth
- 1 teaspoon sugar
- 2 teaspoons mustard
- 4 tablespoons vinegar
- 5 tablespoons oil
- salt (divided)
- pepper
Method
- Cut larger potatoes in half, leave smaller ones intact. Mainly, make sure they are all about the same size. Cover in cold water, salt liberally, and bring the water to a boil. Lower temperature to simmer and cook for about 10 more minutes, or until the potatoes are fork tender.
- Meanwhile, make the dressing by combining the onion and the cold vegetable oil in a small frying pan. Cook gently over medium heat for 5-10 minutes until the onion has softened, but not browned.
- Whisk together the stock, vinegar and mustard, then add to the onions. Bring the mixture to a simmer then remove from the heat and keep warm.
- When the potatoes have cooked, drain and put them into a large bowl. With a potato masher, gently mash the potatoes to break the skins and allow for more surface area. Careful to not mash too much, unless you like your potato salad like that.
- Pour the dressing over the potatoes**, season with both salt*** and pepper to taste. Stir well, add chopped chives and any other vegetables you might want to add* and set aside, uncovered, for 30 minutes to 1 hour.
Good to Know
* Extra vegetables may include diced peppers, cucumbers, grated carrots.
** If you choose to not mash your potatoes in the previous step, use less of the dressing at first until it has a chance to soak in. You can add more later.
*** Make sure to taste the salad before adding more salt. Depending on the broth you use, or the saltiness of the boiling water, it might not need much more.
Like any salad like this, it will benefit from a longer rest in the fridge.