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Summer Potato Salad
(Leichter Kartoffelsalat)
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| What You Need: |
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1 tablespoon white wine vinegar
2 teaspoons prepared Dusseldorf style mustard, or substitute 2 teaspoons other hot, prepared mustard
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
6 medium-sized boiling potatoes (about 2 pounds), scrubbed but not peeled
1 cup finely chopped onions
2/3 cup chicken stock, fresh or canned
1/3 cup olive oil
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| How To Cook: |
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1. 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 aluminum foil.
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2. In a heavy 2- to 3-quart saucepan, combine the chopped onions, stock, oil, vinegar, prepared mustard, salt and pepper. Bring to a boil over 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.
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