Mustard Potato Salad

Ingredients

• 800 g waxy potatoes
• 1 cucumber
• 1 red bell pepper
• 1 bunch spring onions
• 200 ml vegetable broth
• 6 tbsp Maille white wine vinegar
• Salt
• Pepper
• sugar
• 3 tbsp oil
• 2 tbsp crème fraîche
• 2 tbsp Maille (Dijonnaise)
• 2 tbsp crème fraîche
• 1 pot basil
• several leaves of plettsalat

Instructions

1. 1.

   Wash potatoes and cook for 15–20 minutes. Then rinse with cold water, peel, and let rest.

2. 2.

   Meanwhile, clean cucumber, bell pepper, and spring onions. Dice the cucumber, cut the pepper and spring onions into small pieces. Slice the potatoes.

3. 3.

   Heat broth and 2 tablespoons Maille white wine vinegar. Season with salt, pepper, and sugar. Pour hot over the potatoes, add oil, and allow to soak.

4. 4.

   Whisk together Maille Dijonnaise, crème fraîche, and 4 tablespoons Maille white wine vinegar.

5. 5.

   Combine all prepared ingredients, taste again.

6. 6.

   Toss in torn basil leaves, then transfer to a bowl lined with salad greens and serve.