Summary

Ingredients

• 500 g potato (s), waxy
• 1 onion (s), red
• 3 tablespoon oil
• 3 tablespoon vinegar, (fruit vinegar)
• 200 ml vegetable stock
• 1 tablespoon mustard, hot
• Salt and pepper, from the mill
• 1 bunch radishes
• Parsley, curled

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Instructions

1. Cook potatoes as jacket potatoes. Finely dice the onion and sauté in the oil until translucent. Pour in the stock and vinegar, bring to the boil, cover and simmer for about 5 minutes. Remove from heat, stir in mustard, season with salt and pepper, then transfer to a bowl. Peel the potatoes and cut into thin slices directly into the hot stock, stir carefully. Let the whole thing go through for at least 30 minutes. In the meantime, cut the radishes into thin slices and chop the parsley. Fold both under the potatoes and let steep for 1 hour in the refrigerator. Season again to taste before serving.