Preparation

Cook the potatoes, in their skins, for about 25 minutes.

After boiling, remove the potatoes from the water, let them cool down a bit and remove their skin.

While the potatoes are cooling, mix all the other ingredients until you get a homogeneous sauce.

Cut the potatoes into squares and mix the sauce, wrapping well.

Rectify the salt.

Allow to cool completely before serving.

Ingredients

  • ¼ cup of wine vinegar
  • ½ cup of broth
  • ¾ cup of virgin olive oil
  • 1 cup of finely grated yellow onion
  • 1 kg of potatoes
  • 2 tablespoons of sugar
  • 2 tablespoons of mustard
  • salt, pepper and green smell to taste