Early potato salad
1.5 kg small potatoes of equal size
1 cooking apple
2 celery stalks
1 bundle of spring onions
1 bundle of radishes
1 bundle of dill
1 small jar of capers
Marinade
1/2 litre of herb broth (from a herb fond cube, for example)
Dressing
1/2 dl white balsamico, or vinegar from the capers jar
1 dl good virgin olive oil
1 dl marinade
Cook the potatoes (unpeeled) until almost done. Chop the hot potatoes into 2–4 pieces and place in the marinade stock to cool down and gain flavour. Drain the cooled potatoes, but save the stock. Chop the cooking apple, the celery stalks and the spring onions, and cut the dill into small pieces. Slice up the radishes. Mix the ingredients with the marinated, drained potatoes.
Prepare the dressing and finally mix it with the mixture. The salad is even tastier if you allow it to marinade for a while.