Dice onion and place in a colander. Salt onions liberally and mix (this will remove the bite from onions but keep their texture). To a large serving bowl, add chives.

Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender but still hold their shape when pierced with a fork, 15 to 20 minutes.

In glass jar, add oil, vinegar, mustard and sugar. If using, add a few drops of Maggi seasoning. Season with salt and pepper. Place lid tightly on jar and shake well. Set aside.

Once potatoes are cooked, remove from heat. Add onions to serving bowl with chives. Using a sharp carving knife, carefully peel potatoes. Cut each potato in half, then slice into bite-sized pieces, leaving potatoes thick enough to hold their shape. Work quickly, as the vinaigrette should be poured over salad while potatoes are still warm.

Add potatoes to serving bowl. Shake the jar with vinaigrette again and pour over salad. Toss well until fully combined. Cover with plastic wrap and let sit overnight, tossing the salad occasionally.

TIP Maggi is a flavor enhancer used in a variety of cultures, dishes and cuisines, offering an umami taste similar to soy sauce.

Source: Hannaford fresh Magazine, July August 2025