5 medium COLOMBA potatoes
6 tablespoons white wine, ½ tablespoon vinegar
1 teaspoon Dijon mustard
6 tablespoons oil (3 tablespoons neutral oil + 3 tablespoons walnut oil for example)
1 onion, 5 knacks or frankfurter
salt and pepper

Expert’s Tip: mix the potatoes with the dressing while still hot so they absorb it. The slices should decompose slightly and become creamy salad.


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