Pipsa seasons the potatoes with a sauce that makes them divinely good

The seasoning sauce gives the potatoes a delicious taste. Pasi Liesimaa/IL

Cook Pipsa Hurmerinna the juju of the potato salad is in its dressing. It makes the potatoes really delicious.

Hurmerinta has named the instruction divine. And no excuse.

Divine potato salad

1 kg of small, firm potatoes

water

salt

2 tablespoons of whole grain dijon mustard

2 dl olive oil

0.5 dl red wine vinegar

1 tsp maple syrup or sugar

black pepper

1 lemon

1 bunch of spring onions

(2 packs of Peltola Blue or Aura Gold blue cheese)

1. Wash the potatoes and boil a large pot of water. Add the potatoes and a generous teaspoon of salt to the boiling water. Boil the potatoes until they are just barely cooked, that is, about 20 minutes. It is very important not to overcook the potatoes, so that the salad does not turn into mush.

2. Prepare the sauce while the potatoes are cooking. In a large bowl, mix the mustard, oil, vinegar, maple syrup or sugar and a pinch of salt and a few turns of black pepper. Grate about a teaspoon of lemon peel and squeeze the juice from half a lemon. Chop the white and green parts of the spring onion and mix them into the sauce.

3. Carefully mix the hot potatoes into the sauce with a large wooden spoon or by hand if your hands can handle the heat. It is good to mix the potatoes into the sauce while they are as hot as possible, because then the sauce will be absorbed into them best.

4. Add salt and pepper to your taste. If the potatoes have absorbed all the liquid, add a little more olive oil.

5. Let the potatoes cool. If you want to add blue cheese to the salad, stir the cubed blue cheese into the salad at this point.