Boil potatoes in their skins, drain, peel while still hot, halve and cut into 1/2 cm thick slices. Pour the hot soup over them and let them marinate.
For the marinade, mix mustard, salt, pepper, juice of one lemon and vinegar and slowly add the oil.
Add the finely chopped shallot and gently mix everything with the potatoes.
Sprinkle with chives if desired.
Preparation Tip:
The longer the potato salad sits in the soup, the more aromatic it becomes.
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