Kartoffel Salad

Ingredients 

• 3 large potatoes, boiled and peeled
• 1 cup chicken stock
• 1 cup onion, finely chopped
• ¼ cup oil
• 2 tablespoons vinegar
• 1 tablespoon dijon mustard
• 2 teaspoons sugar
• Salt to taste
•  Crushed black peppercorns to taste
• 2 tablespoons chopped fresh parsley 

Method

1. Heat chicken stock in a non-stick pan.
2. Halve the potatoes and cut into thick slices and put into a bowl.
3. Add hot stock and onions. Set aside.
4. Whisk together oil, vinegar, mustard, sugar, salt and crushed peppercorns in another bowl till smooth. Add this to the potatoes along with parsley and mix well. Set aside for one hour.
5. Serve.