Hungarian Salad

Make shallow cross cuts on the peel of each potato. Put potatoes into a saucepan and cover them with water. Add some salt and let them cook al dente. Let them cool and then peel all the potatoes. Keep them covered in the fridge for 24 hours.

Slice the onion and separate the rings. Take a plate or a bowl large enough to hold all the onion rings. Add the white vinegar to the bowl and refrigerate at least 15 minutes before serving.

For the dressing, we’ll first make mayonnaise. In a blender, add egg, vinegar and cold water. While that mixture is beating, add oil in a slow stream until a nice cream is miraculously formed.

Grab a large bowl and pour in the mayonnaise. Add the heavy cream and the yogurt. Season with salt and pepper to taste.

Prepare the plates for serving the salad. To serve, arrange the potatoes, then onion rings, dressing, and the herbs and a drizzle of olive oil. Tcha-ram!