Austrian Warm Potato Salad (erdapfelsalat)

Ingredients

2 pounds red potatoes ( Or you can use Yukon)

1/2 cup olive oil

1 red onion (finely chopped)

1 cup of vegetable or chicken broth

1 tablespoon brown mustard (estrogen mustard, if you have it

or just mix a teaspoon of dried tarragon with Dijon mustard)

5 tablespoons apple cider mustard

2 tablespoons sugar

Salt and Black pepper to taste

1 to 2 cups Mache lettuce (or you can use baby spinach, or baby arugula)

-Cook the potatoes for about 20 minutes with their peel, than remove the peel when they are warm enough to handle; than cut them into thin slices while still warm

-In a small bowl, mix the vinegar, mustard, olive oil and the red onions, and whisk to make a vinaigrette

-Heat the vegetable or chicken stock, and immediately pour over the potatoes; then add the vinaigrette.

-Season with salt and pepper, and add the sugar- toss the potatoes with the vinaigrette until it has a creamy consistency.

-Toss with the lettuce. (baby spinach, arugula)  roughly chopped

Enjoy

Chef Ed