Summery potato salad of new potatoes
1 kg boiled new potatoes of even size
1 bunch early onions with tops
1 bunch large red radishes
1 green sour apple
1 jar capers
1 bunch dill
Dressing 1
3 dl meat or vegetable stock from cubes (make stronger than usual)
½ dl Muscatel wine vinegar
liquid drained out of the capers
Dressing 2
1 tub crème fraiche
4 tbsp Hellman’s mayonnaise
salt
pepper
Bring some water to a boil and season it with 1–2 tsp salt. Carefully tip the potatoes into the boiling water. Meanwhile, prepare dressing 1 by combining all the ingredients. Boil the potatoes “al dente”, cut them into halves. Put the potato halves in dressing 1 and let cool down for a couple of hours.
Drain out dressing 1. Chop onions and their stalks. Also chop the dill. Cut radishes into segments and the apple into cubes. Mix carefully all the ingredients in a bowl, except the dill. Mix together the ingredients of dressing 2 and pour it into the bowl. Garnish with chopped dill.