Potato Salad with Radishes

Rinse the potatoes and soften in enough salted water with the caraway seeds. Drain, peel while still hot and cool. Cut the cooled potatoes into four to five mm thick slices and place in a sufficiently large bowl.

For the dressing, heat the clear soup, stir through with vinegar and mustard and season with salt as well as cayenne pepper and sugar. Add a scant handful of potato slices and mash with a hand blender.

Gradually mix the dressing into the potato slices until the liquid is completely combined.

Heat the oil in a frying pan and sauté the diced onion in it over low heat until translucent. Clean, rinse and slice the radishes. Remove the skin from the cucumber and cut into slices. Add the brown butter, onion, parsley, radish and cucumber slices to the potato salad. Coarsely grind pepper on top if you like.

(*) Brown butter (aka Bavarian olive oil): Melt the butter in a small saucepan over medium heat and heat gently until it is golden brown and has a nutty aroma. Remove the saucepan from the stove and pour the butter through a sieve lined with kitchen roll. Pour into a well-sealed jar and keep in the refrigerator until ready to use.

Our tip: Use high-quality red wine for an especially fine taste!

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