1. Cook potatoes until a fork can easily pierce. Cool slightly, peel while still hot. (Ouch!) Slice thinly into a bowl. 2. Dice onion and add to potatoes along with salt and pepper to taste. 3. Pour the hot bullion over potatoes and carefully mix so that the stock can soak into the potatoes for a few minutes. 4. Blend vinegar, oil and mustard and stir into potatoes. 5. Taste if additional salt and pepper is needed. 6. Serve room temperature. Goes well with hot sausages. 7. Note: original recipe is served on a bed of cucumber salad or endive salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
