About the Recipe
Bright, sharp, and deeply comforting. This version leans into contrast—soft, dressed potatoes with crunch from pickles and carrots, lifted by vinegar and warm broth. The field greens on the side bring freshness and balance.
Ingredients
1 1/2 lb (700 g) waxy potatoes
1 small white onion, finely diced
1/2 cup (75 g) carrots, finely grated
1/2 cup (75 g) pickles, finely chopped
dressing
3 tbsp white wine vinegar
2 tbsp neutral oil
1 tbsp Dijon mustard
salt
black pepper
1 cup (250 ml) vegetable stock, hot
Preparation
cook the potatoes (one day before)
Bring a pot of salted water to a boil. Add the potatoes and cook for 20–25 minutes until tender. Drain, let them steam briefly, then peel while still warm
grate the potatoes
Grate the warm potatoes coarsely into a large bowl. This gives the salad its characteristic soft, slightly bound texture
build the base
Add the onion, grated carrots, and chopped pickles. Season with salt and black pepper
dress
Mix the vinegar, oil, and mustard, then fold into the potatoes while they are still warm so they absorb the dressing
add the broth
Gradually pour in the hot vegetable broth, mixing gently. The salad should become glossy and lightly creamy without feeling heavy
rest
Let the salad sit for 10–15 minutes so everything comes together
serve
Serve slightly warm, with field greens on the side as a fresh, slightly bitter contrast