Cook the potatoes in lightly salted water until soft but still holding their shape. Drain, let them steam dry briefly and peel them while still warm.
Cut the warm potatoes into thin slices. Very finely dice the onion.
For the dressing, stir the vegetable stock with the cider vinegar, olive oil, mustard, honey, salt and pepper. Ideally pour it over the potatoes while warm so they soak it up well.
Add the onion and dressing to the potatoes and mix everything carefully. Then leave the salad to stand for a while so the flavours come together.
Finely snip the chives. Taste the potato salad again before serving.
To serve: sprinkle with the chives and serve lukewarm or at room temperature.
Good to know
Sometimes it's the simple classics that always work. This potato salad is down to earth, quick to make and tastes especially good once it's had time to stand.
Swaps
Cider vinegar → white wine vinegar (similarly fresh, a little milder); honey → date paste (unrefined sweetness, plus small amounts of minerals); chives → parsley (also provides vitamin K and some vitamin C); olive oil → avocado oil (mild in flavour, also mainly unsaturated fatty acids).
Allergens
Contains mustard. Usually well suited to children if the vinegar and pepper are kept mild; no honey for babies under one year old. In pregnancy, fine as long as the ingredients are freshly prepared and kept properly chilled.
