Swabian potato salad

Ingredients

Quantities for 4 servings.

• 800 g Waxy potatoes
• 1 piece Onion, very finely chopped
• 250 ml Hot vegetable stock
• 3 tbsp Wine vinegar
• 1 tsp Mustard
• 4 tbsp Neutral oil
• to taste Chives
• to taste Salt and pepper

Method

1. Boil the potatoes in their skins until done, about twenty minutes from the boil. Test with a knife: it should go in without dropping through.
2. While they cook, warm the stock with the onion, vinegar, mustard, salt and pepper, without letting it boil.
3. Peel the potatoes while hot, holding them on a fork, and slice them three or four millimetres thick straight into the bowl.
4. Pour the hot dressing over and leave it twenty minutes, turning it once. The potato drinks almost all of the liquid.
5. Add the oil, turn it again and taste. It should be slightly sharper than feels right; the flavour settles as it stands.