Shirli's Potato Salad

Ingredients

• 1.1 kilogram new potatoes, 1 kg; boiled in jackets; peeled and sliced when cold
• 2.600 millilitre chicken stock, 1 pint; made with 1 stock cube
• 3.60 millilitre white vinegar
• 4.90 millilitre salad oil
• 5.15 millilitre German mustard, prepared (not dry); 3 teaspoons
• 6.lemon juice, juice of ½ lemon; approximately 12.5ml
• 7.30 millilitre sugar, 6 teaspoons
• 8.onion, half an onion; finely chopped

Method

1. 1.Scrub the potatoes well. Boil in jackets until just soft. When cold, peel and slice and set aside. (If potatoes are very small, leave whole or just cut in half.)
2. 2.Bring the chicken stock, vinegar and oil to the boil. Open the lid and fast boil to reduce by half.
3. 3.Add the mustard, lemon juice and sugar. Boil up.
4. 4.Add the chopped onion and boil up again.
5. 5.Pour the boiling dressing over the cold potatoes.
6. 6.Should be made at least 4 hours before use.

Notes

• Card note: 'If you wish to double the recipe only increase the sugar to 10 teaspoons.'
• Jane's tip (printed on same page): 'To prevent overcooking new potatoes, cook till just soft. Drain off water and leave covered for about 15 minutes. The steam will soften potatoes exactly right. Will also ease the peeling.'
• The hot boiling dressing poured over cold potatoes is the key technique — it absorbs beautifully.
• Card shows ml values inconsistent with tablespoon counts (vinegar: 4T = 60ml but card shows 50ml; oil: 6T = 90ml but card shows 75ml) — tablespoon measurements used as primary.