Serves 6
• 3 large white-skinned potatoes
• ½ onion
• 7 Tbs. white wine vinegar
• ¼ tsp. caraway seeds
• 7 Tbs. olive oil
• salt
• pepper
• 3 Tbs. chopped fresh chives
1. Boil the potatoes in their jackets until they are tender, then drain and cool them until you can handle them. Peel them while they are still warm and cut them in medium-sized dice. Mince the onion.
2. Combine the diced potatoes and minced onions in a large bowl. Heat the vinegar with the caraway seeds and pour it over the potatoes. Gently toss the mixture until well combined.
3. Pour the olive oil over the potatoes, add salt and pepper to taste, and the chopped chives. Toss again, always carefully, and taste. Correct the seasoning.
4. Chill the salad for several hours and stir it up once more before serving.
