Ingredients :
- 500 g potatoes
- 1/2 onion, minced (optional)
- 1 Tbsp whole grain or Dijon mustard
- 2 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1/3 cup hot chicken or vegetable broth
- to taste salt and pepper
- 1 pinch sugar
- 2 Tbsp chopped fresh dill and/or parsley
Method :
- Add unpeeled potatoes in a pot of water with 1 tsp salt. Bring to a boil and cook for about 20 minutes or until you can easily pass a fork through the center.
- Meanwhile, mince onion if using. My grandma preferred onions but my mother always leaves them out. You can sauté it a little to soften the sharpness if you want.
- Drain potatoes and let potatoes cool until you can hold them with your hands and peel them. Peel away skin away with a butter knife. Slice into a bowl and add onions if using.
- Mix together warm broth, mustard, vinegar and oil.
- Pour mixture over potatoes and stir well. Add dill/parsley, and salt and pepper to taste.
- Let sit for 30 minutes to one hour to let the flavor set in. Adjust taste with more salt and pepper, or add a little more mustard and vinegar if you like. If the vinegar is too sharp add a pinch or two of sugar.
- When you have it tasting the way you like it, garnish with parsley/dill and enjoy!
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