Ingredients

Salt

2 pounds Austrian crescent or other fingerling potatoes

Pinch caraway seeds

Freshly ground black pepper

1/2 cup chicken stock

1/4 cup chopped onion

1 tablespoon Dijon mustard

1/4 cup cider vinegar

2 tablespoons extra virgin olive oil

1 tablespoon canola or sunflower seed oil

2 tablespoons sour cream, crème fraîche or plain yogurt

Preparation

  1. Put potatoes in saucepan, cover with water, add generous pinch salt and caraway, bring to a boil, and cook until potatoes are just tender. Drain, peel, and slice into a bowl while still warm. Season with salt and pepper.

  2. In a saucepan, bring stock and onion to a simmer. Add to potatoes, and toss gently until silky and lightly thickened. Fold in mustard, vinegar and oils.

  3. Add more salt, pepper and vinegar if needed. Add sour cream, crème fraîche or yogurt if wanted. Serve as first course or side dish.