Hungarian Salad

• {Salad}
• 1 and 1/2 lb. of potatoes {choose the little ones}
• 1 sliced onion
• 1 tablespoon of white vinegar
• 1 tablespoon of sliced parsley
• 1 tablespoon of sliced chive
• Salt and pepper
• Olive oil to taste
• {Sauce}
• 1 egg
• 1 tablespoon of white vinegar
• 1 tablespoon of cold water
• Oil
• 10 and 1/2 oz. of heavy cream
• 2 tablespoon of non-flavored yogurt

1. Cut the peel of each potato in a crossed shape, superficially. Put potatoes into a saucepan and cover them with water. Add some salt and let them cook al dente. Let them cool and, then, peel all the potatoes. Keep them covered in the fridge for 24 hours.
2. Slice the onion and separate the rings. Take a plate or a bowl in which it's possible to line all the onions formed. Drop a tablespoon of white vinegar and take to the fridge for, at least, 15 minutes before it's served. Put into a blender egg, vinegar and cold water. While that mixture is beating, add oil until a nice cream is, miraculously, formed. Grab a large bowl and drop the mixture. Add the heavy cream and the yogurt. Taste salt. Prepare the plates in which the salad will be served. First, arrange the potatoes, then onion rings, the sauce and the herbs and olive oil. Tcha-ram!

salad, potatoes, onion, white vinegar, parsley, chive, salt, olive oil, egg, white vinegar, water, oil, heavy cream, yogurt

Taken from www.epicurious.com/recipes/member/views/hungarian-salad-50178830 (may not work)