Total Time: 1 hr 30 mins
Makes: 6 servings
2 pounds (1kg) Yukon Gold potatoes, peeled, quartered, and cut into 1/2-inch-thick slices, peels reserved separately
3 tablespoons (45ml) white wine vinegar, divided, plus more to taste
1/4 cup (60ml) extra-virgin olive oil
1 tablespoon (15ml) Dijon mustard
3/4 cup (90g) minced red onion, from about 1 small onion
2 tablespoons minced fresh chives
1/2 cup (120ml) homemade or store-bought low-sodium chicken stock
2 teaspoons (about 10g) sugar
Freshly ground white or black pepper
Place sliced potatoes in a large saucier or Dutch oven and cover with water. Season generously with salt. Place potato skins in a fine-mesh strainer and place on top of pot. Add just enough water to submerge potato skins. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.
Discard potato skins, drain potatoes, and transfer to a rimmed baking sheet. Immediately sprinkle with 2 tablespoons (30ml) vinegar and set aside to cool. When they are cool enough to handle, transfer potatoes to a large bowl.
Add remaining vinegar, olive oil, mustard, red onion, chives, chicken stock, and sugar. Using a rubber spatula or wooden spoon, roughly stir and fold mixture so that potatoes release some starch and liquid begins to thicken a little. Season to taste with more salt and white or black pepper. Set aside to rest for at least 30 minutes and up to overnight. (If resting longer than 4 hours, cover bowl and transfer to refrigerator.) Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it’s too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold or at room temperature.
Publication: Serious Eats
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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