Potato salad
800 g even-sized potatoes
2 fond cubes (meat or herbs)
1/2 l water
1/2 bunch spring onions
1 red onion
1 bunch radishes
1 small can of capers
1 green apple
a handful of rucolaa, bunch of dill
Dressing
2 dl of the stock, if any is left after the potatoes have cooled
down. Othervise prepare a new stock:
3/4 dl white balsamic vinegar
1/2 dl strong olive oil
salt and black pepper
Prepare strong stock from fond cubes. Cook washed potatos with
jacket on, leave them slightly hard. Peel the still hot potatoes.
Cut in pieces and place in stock to cool.
Cut up rest of the ingredients, with the exception of rocket, if
the leaves are small. Mix everything together.