800 g Waxy potatoes
3 tb White wine vinegar
2 ts Salt
1 Red onion
1 ts Tarragon mustard
1 bn Chives; chopped
Ground white pepper
1 pn Salt
5 tb Vegetable oil
125 ml Beef broth or water
Dice onion. Boil potatoes in salted water until tender. Peel potatoes
while they are still warm and slice. For the dressing mix all
ingredients together. Combine the warm potato rounds with the diced
onion, chives, and dressing. Let marinate for 15 minutes before
serving.
