Summary

Ingredients

• 750 g potato (s), waxy, preferably Sielinde
• 150 ml meat broth, strong
• 3 tablespoon olive oil, extra virgin
• 2 tablespoon white wine vinegar, or sherry vinegar
• 1 onion (s), finely diced
• 1 teaspoon Dijon mustard
• 1 teaspoon, leveled salt, ideally fleur de sel
• 1 pinch white pepper
• 1 pinch (s) nutmeg, grated

Print Recipe Pin Recipe

Instructions

1. Wash the potatoes and cook for 20 minutes, peel them, cut into slices after cooling.
2. Mix the remaining ingredients very well in a bowl with the whisk and carefully fold in the potato slices. Let rest for 1/2 to 1 hour at room temperature before serving and stir gently again.