1. Cook the potatoes:
Place the waxy potatoes in a large pot with cold water, bring to a boil, and cook for about 20 minutes until soft (test with a fork).
2. Prepare the dressing:
While the potatoes are cooking, finely dice the onion and place in a bowl. Add the vegetable stock powder and pour hot water over it. Leave to steep briefly.
3. Add the ingredients for the dressing:
Add the oil, vinegar, mustard, salt, and pepper to the onion mixture and stir.
4. Drain and prepare the potatoes:
Rinse the cooked potatoes with cold water, peel them while still warm, and cut them into 0.5 cm thick slices.
5. Allow the dressing to soak in:
Carefully pour the warm dressing over the potato slices, mix gently, and let soak for at least 1 hour.
6. Before serving:
Sprinkle with fresh chives.
Protein-rich variations (optional):
- Finely dice 150 g smoked tofu, fry until crispy, and fold in, or
- mix in 200 g cooked edamame (soybeans), or
- add 100 g marinated chickpeas (e.g., in paprika oil), or
- add 1–2 tablespoons unsweetened soy yogurt to the dressing.
Nutritional information approx. (per serving of basic recipe):
- Calories: 317 kcal
- Protein: 4 g (with edamame or smoked tofu, the protein content per serving increases to approx. 10–15 g)
- Fat: 17 g
- Carbohydrates: 38 g
- Fiber: 5 g
