Rinse the potatoes well and cook them unpeeled in a little salted water.
In the meantime, mix mustard with egg yolk, white wine and coriander with a whisk. Gradually add sunflower oil or other vegetable oil with the whisk until you get a creamy mayo.
Stir in minced capers and season well with salt and freshly ground pepper. Stir in apple strips, shallot rings and chive rolls. Let stand for about half an hour.
Arrange the maties (nicely chilled) and form the mayo over it.
Offer the hot potatoes with it.
Our tip: Always use fresh chives if possible!
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