Wash the potatoes thoroughly and place them in a large pot. Cover with cold salted water and bring to a boil over medium-high heat.

Cook for approximately 20 minutes, or until the potatoes are fork tender but not falling apart.

Drain well and rinse briefly with cool water until they're comfortable to handle.

Peel the potatoes if desired, then slice them into rounds about ¼ inch (6 mm) thick.

Transfer the warm potato slices to a large serving bowl.

Step 3: Prepare the Vegetables

Finely chop the red onion, parsley, and chives.

Set aside until ready to mix into the salad.

Step 4: Make the Dijon Vinaigrette

In a small bowl, whisk together:

Dijon mustard

Salt

Melfor vinegar (or white wine vinegar with a drizzle of honey)

Slowly drizzle in the sunflower oil while whisking continuously until the dressing becomes smooth and emulsified.

Step 5: Flavor the Potatoes

While the potatoes are still warm, pour the white wine and chicken stock over them.

Allow them to sit for 2–3 minutes so they absorb the flavorful liquid.

Step 6: Assemble the Salad

Add the chopped onion, parsley, chives, and prepared vinaigrette.

Gently toss until all of the potatoes are evenly coated.

Season generously with salt and freshly ground black pepper.

Serve your Easy Alsatian Potato Salad warm or at room temperature