SERVES:
8 - 10 as a side
INGREDIENTS:
6 medium size Russet potatoes
approx. 8 - 10 cups water
1/3 cup finely diced onion
2 Tbs vegetable oil
1 - 2 Tbs Dijon mustard
approx. 4 Tbs apple cider vinegar (or white vinegar)
salt and pepper to taste
PROCEDURE:
Get started by adding 6 medium size Russet potatoes to a pot with enough water to cover the potatoes by 1-inch.
Keep your eye on that, you may need to add a little more water to the pot as the potatoes are gently cooking along.
At some point, when the potatoes are close to being done, add 1 - 2 Tbs of vegetable oil to a saute pan and cook about 1/3 cup finely diced onion to soften and then turn the heat off.
One part of this technique is to shock the potatoes in an ice water bath to help the skin come off a little easier so, when the potatoes are almost done, make an ice water bath,
Once you can easily insert a knife into the center of the potatoes, drain them really well and then, working with one potato at a time, shock it in the ice water bath and peel the skin off, placing the peeled potatoes back into the pot with the heat off.
The potatoes took about 1/2-hour to cook and, at this point, you want to use your knife to rough cut the potatoes into 1/2 - 3/4 inch cubes, trying not to hit the bottom of the pan with your knife.
At this point, add the cooked onions to the pot, add a little splash of apple cider vinegar, or white vinegar, add a dollop of Dijon mustard and salt and pepper to taste and gently toss to combine.
You may want to adjust the seasonings to taste and, if you're not going to eat it right away, cool it down in a shallow container in the fridge and then keep it covered until you're ready to eat.
HINTS:
Inless you can cut the potatoes without hitting the bottom of the pot with your knife, it may be a better idea to chop the cooked potatoes on a cutting board and then add them to the pot to mix.
Add a few Tbs of vegetable oil to the cooked chopped potatoes with the vinegar and mustard.