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Cooking
Unconventional Christmas Eve Menu: Fresh Potato Salad
· 4 servings
Boil the potatoes and heat up the pan
Peel and chop the potatoes, then put them on to boil in salted water. Get a large, deep pan ready — for jobs like this I like to use my favorite wok.
Sauté the vegetables
Melt some butter in the pan and sauté the shallot in it, cut into fairly large pieces if you like. Cook until it turns glassy. Then add the thawed vegetables. Season with salt and pepper. Sauté briefly so the vegetables keep their color and stay crunchy.
Mix everything with the dressing
Combine the buttery vegetables with the cooked potatoes. Let the mixture cool for a moment, but keep it lukewarm rather than cold. This salad is actually best served warm — not fully cold, not hot. Mix the mustard with the yogurt and stir it into the salad.