Autumn potato salad
fine autumn salad
- Wash the potatoes with their skins and cook in a pot. Peel an onion and chop it into cubes (I'm slicing it so I can push it aside). In a small pot put chopped onion, vegetable stock, mustard, vinegar, oil and bring to a boil, season with salt and pepper, let it cook for about 3 minutes. Peel a boiled potato, cut it in half and pour over the mixture, stir, cover and let it stand for at least 1 hour.
- Fry the walnuts in a pan without fat, cooled slightly with your fingers. Wash the grapes and cut them in half. Cut the salad and wash, leave to strain. Parsley washed and finely chopped. Cheese cut into cubes or leaves.
- Before serving, add all the ingredients to the potatoes and season once more. The recipe is from the lecker cooking site.