Classic potato salad

1 kg waxy potatoes

150 ml vegetable bouillon

1 onion

finely chopped

4 tbsp white wine vinegar

1 tbsp mustard

2 tbsp rapeseed oil

3 tbsp yogurt

or crème fraîche

2 tbsp mayonnaise

½ bunch chives

finely chopped

some salt

some pepper

Place the potatoes in a pan, cover with water and bring to the boil. Cook approximately 25 minutes until just tender. Drain and allow to steam dry slightly. Peel while still warm, slice and place in a large bowl. Bring the stock and onion to the boil in a small pan and simmer briefly. Pour in the vinegar, then pour the mixture over the still warm potato slices. Cover and leave to stand for approximately 30 minutes.

Place the potatoes on a perforated stainless steel tray and insert into the cold cooking space. Steam potatoes at 100 °C for approximately 35 minutes until just tender. Remove, allow to steam dry slightly. Peel while still warm, slice and place in a large bowl. Bring the stock and onion to the boil in a small pan and simmer briefly. Pour in the vinegar, then pour the mixture over the still warm potato slices. Cover and leave to stand for approximately 30 minutes.

Dampning 100°C i 40 Min.

Mix mustard and all ingredients up to and including the chives in a small bowl. Season with salt and pepper. Carefully fold into the potatoes.