Leichter Kartoffelsalat( Summer Potato Salad ) -

Leichter Kartoffelsalat
( Summer Potato Salad )

Ingredients

6 medium-sized boiling potatoes (about 2lb), scrubbed but not peeled
4 oz finely chopped onions
¼ pint chicken stock
4 tablespoons olive oil
1 scant tablespoon white-wine vinegar
1½ teaspoons prepared Düsseldorf mustard or substitute another hot prepared mustard
1½ teaspoons salt
1 teaspoon freshly ground black pepper
2½ teaspoons fresh lemon juice

Details

Serves: 4

Method

Drop the unpeeled potatoes into enough lightly salted boiling water to cover them completely. Boil them briskly until they show only the slightest resistance when pierced with the point of a small, sharp knife. Be careful not to let them overcook or they will fall apart when sliced. Drain the potatoes in a colander, then peel and cut them into ¼ inch slices. Set the potatoes aside in a bowl tightly covered with aluminium foil.

Put the chopped onions, stock, oil, vinegar, prepared mustard, salt and pepper into a heavy, medium-sized saucepan. Bring to the boil over a high heat, stirring occasionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove the pan from the heat and stir in the lemon juice.

Pour the sauce over the potato slices, turning them about with a spatula to coat them evenly. Let the potatoes cool to room temperature then taste for seasoning and serve.

Related food category:

• Salad