Preparation
Cook the potatoes for 20 to 30 min.
Rinse them briefly under cold water and peel them while still warm. Slice into rounds and place in a large bowl.
Bring the water to a boil with the stock cube and chopped onion. Add the vinegar and pour the hot mixture over the potato slices.
Let rest for about 30 min, stirring occasionally.
Dressing
Mix all the ingredients up to and including the rapeseed oil. Pour over the potatoes and toss gently.
Season with salt and pepper, plate, and sprinkle with chopped chives.
Tips !
- You can replace the yogurt with buttermilk or thick sour cream.
- Serve with small pieces of radish, cucumber, or pickles, or hard-boiled eggs — either mixed into the salad or served on the side.
- This salad can be prepared a day in advance for even better flavor.
Recipe from : www.swissmilk.ch
For 4 people
Preparation : 30 min
Cooking : 20 min
Ingredients and products
- 1 kg waxy potatoes
- 1.5 dl water
- 1 stock cube
- 1 chopped onion
- 4 tbsp white wine vinegar
- 1 tbsp mustard
- 2 tbsp mayonnaise
- 3 tbsp plain yogurt
- 2 tbsp cold-pressed rapeseed oil
- Salt and pepper
- 3 tbsp finely chopped chives
