Potato Salad with Fennel and Radish

Rinse the fennel bulb, clean it and peel off the first outer skin. Cook the unpeeled potatoes with the fennel peel and juniper berries in well-salted water, reserving a quarter of a liter of the cooking water when draining. Peel the potatoes as soon as possible, cut them in half lengthwise and slice them diagonally, then pour the collected cooking water over them. Rinse and thinly slice the radishes, cut or grate the fennel into fine sticks.

For the dressing, chop the juniper berries and stir them together with the cherry brandy, paprika powder, a pinch of sugar, a little bit of lemon juice, pepper and salt, then gradually add the sunflower oil or other vegetable oil with a whisk so that the dressing becomes creamy.

Then mix all the ingredients well with the dressing, finally stir in the finely grated cheese and season the leaf salad all over again.

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