Ingredients
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6 cups baby potatoes
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3/4 cup (175 ml) vegetable stock, bouillon cubes
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4 tablespoons fresh chopped chives
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1/2 cup (120 ml) white wine vinegar
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2 tablespoons sugar
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1-2 teaspoons salt
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a few drips of olive oil
Directions
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1
Done
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Put potatoes in a large saucepan, cover with cold water and place over high heat on stove top. |
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2
Done
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Bring to a boil and cook for 15-20 minutes or until potatoes are tender. You can test with a fork. |
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3
Done
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Drain potatoes and let cool for 10 minutes. |
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4
Done
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In a small bowl, dissolve the sugar into the white wine vinegar. Set aside. |
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5
Done
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Take cooled potatoes and peel, if desired, though I leave the skin on. Slice into round pieces about 1/8-1/4 inch thick (3-5 mm). |
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6
Done
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Pour chicken broth over potatoes and gently mix together. |
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7
Done
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Add the chives and vinegar/sugar mixture, gently mix again. |
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8
Done
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Taste, add the salt to your preference and a few drips of olive oil. Taste again and adjust seasoning as desired. |
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9
Done
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You can serve immediately or refrigerate and serve up to 2 hours. Alexandra says they are best served the same day. If you do make a day before, keep out the chives and add before serving. |
