500 g salad potatoes unpeeled, boil in sufficient salted water until tender - ca. 30 mins. Peel while the potatoes are still warm. Cut into thin slices 1 onion peeled, finely diced, add to the sliced potatoes, together with 6 tbsp. Bouvier Beerenauslese Wine Vinegar, 4 tbsp. Sunflower Seed Oil (if desired add more), 1 tbsp. mustard, 2 tbsp. chives finely chopped. Mix well. Season with 1 dash salt and pepper
