Cut slices that hold together
Similar-sized potatoes cook more evenly. After boiling, cool only enough to handle safely. Use a sharp knife for slices around a quarter inch thick. Paper-thin slices break while mixing; very thick ones taste less seasoned inside. Finely diced onion is briefly covered with hot water to soften its sharpness. Fold the dressing in two additions instead of crushing the potatoes with a spoon.
Similar-sized potatoes cook more evenly; remove small ones separately if necessary. Cut slices thick enough to survive mixing. Fold in the dressing rather than stirring vigorously. A little crumbled potato helps bind the sauce, but breaking down too much of it turns the salad into a dense mass. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Serves 6
Ingredients
- 2¼ lb / 1 kg waxy potatoes
- 1 small red onion
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp whole-grain mustard
- 3 tbsp warm water
- ¾ tsp fine salt
- ½ tsp black pepper
- 2 tbsp sliced chives
Method
- Scrub potatoes and boil until tender, about 18–25 minutes depending on size. Drain and let steam escape briefly, then peel while warm enough to handle safely. Slice about ¼ inch / 5 mm thick.
- Finely dice onion, cover with hot water and drain after one minute. Whisk oil, vinegar, mustard, warm water, salt and pepper. Fold gently into potatoes and onion.
- Divide into shallow containers and refrigerate promptly rather than leaving a large warm pot on the table. Add chives before serving and loosen with a tablespoon of water if needed. Put out only what will be eaten soon.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
