3 kg of potatoes
3 dl of chopped onions
2 leeks (= 7 dl in thin slices)
3 dl of warm stock (stock cube)

Dressing:
1 dl of wine-vinegar
1 tsp of salt, heaping
1/2 tsp of grounded black pepper
2 tbl of mustard (sweat Swedish type)
2 dl of oil
approx. 1 dl of capers
2 read onions, sliced in thin slices into "rings"
approx. 2 dl of black olives, the stones removed
abundantly of chives

Cook the potatoes and peel them while still warm. Cut them in thick slices, approx. 1 cm, or in not to small chunks. Mix them in i big bowl together with chopped onions and sliced leeks. Pour the warm stock into the bowl and let the potatoes cool a bit. Mix all ingredients in the dressing (except capers, rings of onions, olives and chives) och and pour the dressing onto the warm potatoes and onion mix. Spread capers, olives, onion rings and chives on top. Let the salad rest for at least a couple of hours before serving.

The salad can be made one day ahead, but it is important to follow the first steps in the recipe and pour the dressing onto the warm potatoes.