The greatest recipe for potato salad
Comment: Do not peel the potatoes so they do not absorb water during cooking.
Start them cold. They must be peeled hot, because they must not be left too much to cool before they can absorb the broth. To peel them without burning your fingers, just hold them in a towel.
4 to 5 servings
900 g firm flesh potatoes all of similar size
1 medium (yellow) onion
200 ml strong beef broth (1 cube - maybe more)
1 tablespoon mustard
4 tablespoon white wine vinegar
2 bay leaves
4 garlic cloves (opt)
2 branches thyme (opt)
Cut the larger potatoes to the size of the other ones so that they all cook together but better choose them all of similar size.
Put them in a saucepan, and cover with cold water. The water should cover the potatoes by 2 or 3 cm. Add the bay leaves the thyme and the smashed garlic cloves (no need to peel them) in the water.
Boil, then lower to medium heat so that it simmers for 20 to 25 minutes, maybe more. Potatoes require constant vigilance as they go from uncooked to overcooked in an instant.
Boil them until a knife penetrates without difficulty to the middle.
Drain them, (no need to peel if they have thin skin).
Prepare 1 cube of vegetable or beef broth and melt it in half of the amount of water indicated, it must be very salty (1 cube = 1/2 l normally).
At the same time, finely chop the onion, and sweat it in a little olive oil.
You can also add some bacon bits!
As soon as you can touch the potatoes, cut them into dice or big slices, and pour 3/4 of the hot broth on the potatoes that will absorb the juice. Add the onions and stir delicately several times so that all the potatoes are thoroughly wet.
Make a well-seasoned vinaigrette with mustard, white wine vinegar, salt, pepper (and no oil).
Add to the potatoes.
Cover the salad with a cloth, put in the fridge when it's almost cold and let marinate at least 3 or 4 hours. Check at "half-time", eventually add a little broth, mustard or vinegar.
Before serving, add chopped parsley or chives and/or chopped green onions.
OP / EGB