Summary

Ingredients

• 700 g potatoes, waxy, small, youn
• 2 large shallot (s)
• 200 ml vegetable stock
• 50 ml white wine vinegar or Condimento Bianco
• 1 tablespoon pumpkin seed oil
• 1 teaspoon, heaped sour cream
• 1 teaspoon mustard, medium hot
• 1 pinch (s) white pepper
• 1 pinch (s) garlic powder
• 50 ml sunflower oil
• salt and pepper
• Possibly chives rolls for garnish

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Instructions

1. Cook the potatoes in lightly salted water until cooked. I take young potatoes with tender skin and prepare the salad with unpeeled potatoes.
2. Bring the vegetable stock to the boil briefly and then let it cool down a little. Add white wine vinegar, pumpkin seed oil, sour cream, mustard and a pinch of white pepper and garlic powder to the still warm broth. Mix with the whisk until a homogeneous sauce is formed. Important: do not add the sunflower oil yet!
3. Peel the shallots and cut into very fine half rings. Cut the still warm potatoes into approx. 4 - 5 mm thick slices and line the bottom of the bowl with them. Scatter some of the shallots on top and then spread 3 - 4 tablespoons of the sauce on top. Continue like this and place the potatoes, shallots and sauce in layers in the bowl. Let it steep for at least one, preferably 2 - 3 hours, turning carefully from time to time.
4. The potatoes should absorb the sauce well and the salad should have a sloppy consistency. Then pour the sunflower oil over the salad. Season to taste and, if necessary, season with salt and pepper.
5. Before serving, sprinkle the salad with some chopped chives if necessary.