Potatoes
1 kg waxy potatoes
150 ml vegetable bouillon
1 onion
finely chopped
4 tbsp white wine vinegar
Sauce
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
Potatoes
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.
Steaming 100 °C for 40 Mins
Sauce
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.
Tips
Mix in finely sliced radishes, cucumber, pickled gherkins, or hard-boiled eggs, or serve alongside.
Can be prepared one to two days in advance and left to marinate, covered, in the refrigerator.
Additional information
Created on
5/5/26