Classic Potato Salad with Onions and Broth

Peel potatoes and cook for around 20 minutes to be cooked but not mushy

Let cool down and cut into 0.5cm slices

In a sauce pan fry the onion in some oil on low heat with the lid on for around 15 minutes

Add water with vegetable broth and bring to boil

Remove from heat and add mustard and vinegar

Mash up a couple of potato slices and stir into the sauce to make it more creamy

Pour sauce over potatoes, add some oil, salt and pepper and prepare another empty bowl

Carefully throw potatoes with sauce into the empty bowl and back to combine all potatoes with sauce without breaking the potato slices

Now its time to add the smoked tofu if you desire

Let the potatoes soak in for at least 30 minutes. Best to prepare the night before.

Top up with chives and/or spring onion