Potato Salad

Ingredients

• 1 kg waxy potatoes
• 1 Shallot
• 250 ml vegetable broth
• 4 tbsp vinegar
• 0.5 tsp mustard
• Salt
• Pepper
• nutmeg
• 3 tbsp oil (30 ml each)
• 1 tbsp chives sprigs

Instructions

1. 1.

   Wash potatoes thoroughly and cook in a pot of boiling salted water for about 30 minutes. Meanwhile peel and finely dice the shallot.

2. 2.

   Heat broth, add shallot cubes and vinegar, bring to a boil once, then set aside. Stir mustard into the broth.

3. 3.

   Drain potatoes, let them steam off briefly and peel. Slice, place in a bowl with the broth, gently mix and season with salt, pepper, and nutmeg. Let cool, then fold in oil and half of the chives sprigs. Sprinkle remaining chives on top before serving.