Potato Salad

• 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, creme fraiche or plain yogurt

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

salt, crescent, caraway seeds, freshly ground black pepper, chicken stock, onion, mustard, cider vinegar, extra virgin olive oil, canola, sour cream

Taken from www.epicurious.com/recipes/member/views/potato-salad-1271177 (may not work)