for 4 person

To cook the potatoes

1 kg	waxy potatoes, washed thoroughly with skin left on
	salted water, boiling

Sauce

2 tbsp	mild mustard
3 tbsp	mayonnaise
3 tbsp	white wine vinegar
3 tbsp	rapeseed oil or olive oil
1 ½ dl	vegetable bouillon, hot
1	onion, finely chopped
1	garlic clove, pressed
¾ tsp	salt
a little	pepper
2 tbsp	chives, finely chopped

How it's done

To cook the potatoes

Cook the potatoes (uncovered) in salted water over a medium heat for approx. 25 mins. until just soft. Drain the potatoes, peel while hot, cut into slices approx. 5 mm thick.

Sauce

In a bowl, mix the mustard with all the other ingredients up to and including the garlic, season. Mix in the potatoes, cover and leave to stand at room temperature for approx. 1 hr. Mix in the chives.

Show complete recipe