John Myers
Ingredients for 6 servings:
- 1.2 kg potatoes, waxy
- 5 gherkins
- 10 radishes
- 1 onion(s)
- ½ bed of cress
- 150 ml vegetable stock
- 3 tbsp cucumber water
- 3 tbsp white wine vinegar
- olive oil
- salt and pepper
- ½ jar mayonnaise
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes
Boil the potatoes in water with their skins on. Depending on their size, they can take 20-30 minutes to cook. Don’t let them get too soft. Peel the potatoes while they’re still warm and let them cool. Be sure to let them cool completely so the potato slices don’t fall apart later. Finely dice the onion and sauté in heated olive oil until translucent. Add the vegetable stock, vinegar, and pickle juice to the onions and heat through. Season with salt and pepper. Now pour the marinade over the cooled potatoes and fold in carefully. Do not add the mayonnaise at this stage, or you’ll end up with a runny mayonnaise. Add this just before serving.
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