Directions

1. 1

   Place the cut potatoes in a large saucepan and cover with cold water. Add 1 tablespoon salt, cover with a lid, and bring to a boil. Reduce heat slightly and simmer for 12–14 minutes until the potatoes are just tender when pierced with a fork. Drain well and set aside to cool slightly.

2. 2

   While the potatoes cook, heat 1 tablespoon of the olive oil in a separate pan over medium heat. Add the chopped onion with a generous pinch of salt and cook gently for 6–8 minutes, stirring occasionally, until softened but not browned. Pour in the stock, stir well, and let simmer gently for another 3 minutes to reduce the liquid slightly. Remove from heat.

3. 3

   In a small bowl, whisk together the remaining 2 tablespoons olive oil, white wine vinegar, Dijon mustard, sugar, and nutmeg until well combined and smooth. Season with a generous grind of black pepper and taste for balance.

4. 4

   Once the potatoes are cool enough to handle but still warm, carefully peel off the skins with your fingers or a small knife. Slice the potatoes into 1cm-thick slices and transfer to a large serving bowl.

5. 5

   Pour the mustard-vinegar dressing into the pan with the cooked onions and stock, stirring gently to combine. Pour this entire warm mixture over the sliced potatoes. Scatter the chopped fresh chives over the top and gently toss together until well combined. Some potato pieces may break slightly, which is authentic to this dish.

6. 6

   Allow the salad to rest at room temperature for at least 30 minutes before serving, stirring occasionally so the warm potatoes absorb the flavorful dressing. Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm or at room temperature alongside roasted chicken, salmon, or sausages.