Suggested by Steve Lamberty
Ingredients
- 2 lbs (900g) salad potatoes (fingerling or waxy)
- 1 1/3 cups (315mL) high-quality beef or chicken broth
- 3 tbsp (45mL) white wine vinegar
- 1 tbsp (15g) tarragon mustard or Dijon mustard
- 2 tsp (8g) sugar
- 1 medium red onion, finely chopped
- 1/4 cup (60mL) vegetable oil (neutral-tasting)
- Salt and pepper to taste
- Chives, finely chopped, for garnish
Preparation
- Cook Potatoes: Boil potatoes in salted water until fork-tender (20–25 minutes). Drain and let them cool slightly.
- Prepare Sauce: Reduce broth by half (to 2/3 cup). Add vinegar, mustard, sugar, and onion. Mix well.
- Combine: Peel and slice warm potatoes, adding them gradually to the warm sauce. Stir after each addition. Let rest for 30 minutes, stirring every 10 minutes.
- Finish: Add vegetable oil, adjust seasoning with salt and pepper, and garnish with chives. Serve warm or cold.
Notes
- Best potatoes: Fingerling, Yukon Gold, or red. Avoid starchy types like Russets.
- Sugar balances the vinegar’s tartness.
