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

Instructions

1. 1.

   Wash the potatoes thoroughly and boil them in a pot of salted water for about 30 minutes until tender; meanwhile peel and finely dice the shallot.

2. 2.

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

3. 3.

   Drain the potatoes, let them steam off briefly, then peel. Slice them, 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. Sprinkle the remaining chives on top before serving.