Krumplisaláta - Hungarian Potato Salad

Directions

1. Place 2 tablespoons of the corn oil in a skillet. When hot, add the halved new potatoes and season with salt and freshly ground black pepper.

2. Cook on medium heat until the middle of the potatoes becomes soft and the outside lightly browned.

3. For the sauce, mix the two egg yolks with finely cut capers, then slowly mix with the remaining 100ml of oil. Add the mustard, the finely cut dill and half of the chives. The sauce will have a light, mayonnaise-like texture.

4. When the potato is ready, let it cool a little before mixing with the sauce while the potatoes are still warm.

5. Serve and sprinkle with the remaining fresh chives and finely diced onions.