Potato Salad

1. 1

   1. Put potatoes in saucepan, cover with water, add generous pinch salt and caraway, bring to a boil, and cook until potatoes are just tender. Drain, peel, and slice into a bowl while still warm. Season with salt and pepper.

2. 2

   2. In a saucepan, bring stock and onion to a simmer. Add to potatoes, and toss gently until silky and lightly thickened. Fold in mustard, vinegar and oils.

3. 3

   3. Add more salt, pepper and vinegar if needed. Add sour cream, creme fraiche or yogurt if wanted. Serve as first course or side dish.

* Per serving · 4 servings · Values may vary.

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