Potato salad with a Mediterranean touch

Ingredients for 2 servings:

• 500 g potatoes
• 1 bay leaf
• 1 tbsp caraway seeds, whole
• 8 basil leaves
• 1 sprig(s) marjoram
• 1 sprig(s) of thyme
• ½ bunch parsley
• 4 sage leaves
• 1 onion(s)
• 6 cucumber(s) (gherkins)
• 5 tomatoes, dried (preserved in oil)
• 1 tbsp butter
• 1 tbsp mustard (Dijon), fine selection
• 250 ml broth
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes with bay leaves and caraway seeds until tender, then let them cool and peel them. Finely chop the herbs (pick off the marjoram and thyme sprigs). Dice the gherkins and sun-dried tomatoes. Dice the onion, sauté in hot butter, then simmer briefly in the broth. Quarter and slice the peeled potatoes. Stir in the herbs, cucumbers, tomatoes, and onion with the broth and mustard. Season with salt and pepper.