An Unconventional Christmas Eve Menu: Fresh Potato Salad
· 4 servings
Boil the potatoes and heat the pan
Peel and chop the potatoes, then boil them in salted water. Get a large, deep pan ready — for this kind of thing I like to use my trusty wok.
Sauté the vegetables
Melt the butter in the pan and sauté the shallot, cut into fairly large pieces, until translucent. Then add the thawed vegetables. Season with salt and pepper, and cook briefly so the vegetables keep their colour and stay crisp.
Mix everything with the dressing
Combine the buttery vegetables with the cooked potatoes. Let the mixture cool slightly, but keep it lukewarm rather than cold — this salad is best served lukewarm, not chilled and not hot. Stir the mustard into the yoghurt and mix it through the salad.