Potato salad aka Kartoffel salat | Monika Blunder

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock enhances flavor without added cost.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a milder taste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

Wash the Dutch yellow baby potatoes and add them to a big pot with water and salt.

Boil the potatoes for about 30 minutes until they are al dente.

Drain the water and cover the potatoes with a kitchen towel to rest for 15 to 20 minutes.

Peel the warm potatoes using a fork and a peeling knife.

Slice the peeled potatoes into rounds.

Chop the red onion finely and set aside.

Chop the chives finely and set aside.

Heat the chicken stock until lukewarm and pour it over the sliced potatoes.

Add the chopped chives and red onion to the potatoes.

In a bowl, mix Grey Poupon Dijon mustard, white wine vinegar, kosher salt, and black pepper.

Add safflower oil to the dressing and mix until it thickens slightly.

Pour the dressing over the potato mixture and mix gently.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary