Summary

Ingredients

• 750 g potato (s), waxy, cooked as jacket potatoes, peeled, cut into not too thin slices
• 250 ml salt water salt content as desired, or broth, boiling hot
• Pepper, whiter

For the dressing:

• 3 tablespoon rapeseed oil
• 2 tablespoon wine vinegar
• a bit salt
• possibly honey, more liquid
• 1 medium onion (s), finely diced
• 1 teaspoon herbs, chopped, e.g., parsley, chives, chervil

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Instructions

1. Put the potato slices in a bowl, pour the salted water or the stock over them, after approx. 5 minutes remove with a slotted spoon and fill into a salad bowl.
2. Mix the oil, vinegar and salt (possibly honey) with a whisk until a thick sauce is formed, mix in the onion and herbs, pour over the salad and fold in. Cover and let the salad stand for 2 hours.