Potato salad with brown butter

Ingredients for 5 servings:

• 1 kg potato(s), waxy
• 2 tbsp vinegar
• 6 tbsp oil (subtle flavor)
• 1 tbsp mustard (Dijon)
• ½ tbsp honey
• 1 egg(s), fresh
• 1 onion(s)
• 1 tbsp butter
• 1 tsp marjoram
• 1 pinch of salt
• Pepper to taste

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Boil the potatoes until tender, rinse briefly, and slice while still lukewarm. Mix the egg with the oil, vinegar, marjoram, mustard, honey, salt, and pepper, preferably with a whisk, and stir until smooth to create a smooth dressing. Pour this over the potatoes and fold in carefully. There are various variations you can make with the onions and butter. Variation 1: Finely dice the onion and add it raw to the salad. Brown the butter, let it cool briefly, and then add it to the salad. Variation 2: Finely dice the onion and fry it in the butter until golden brown, let it cool briefly, and then add it to the salad. Variation 3: Finely dice the onion, add half of the diced onion raw to the salad, fry the other half in the butter, let it cool briefly, and then add it to the salad. It is important that the onion and butter take on color but do not become too dark, as otherwise a bitter aftertaste will develop. The salad should sit for about 20 minutes before serving. Because of the raw egg, it should be eaten the same day.