Simple roasted potato and radish salad à la McMoe

Ingredients for 4 servings:

• 1 bunch radishes, large
• 1 onion(s), red
• 450 g jacket potatoes, from the previous day, peeled
• 1 tbsp clarified butter
• some salt
• some black pepper, freshly ground
• 100 ml vegetable stock
• 1 tsp mustard, hot, e.g. Mumme mustard or Löwensenf
• 2 tbsp balsamic vinegar, light or herb vinegar
• 4 tbsp rapeseed oil or sunflower oil
• some chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with mustard vinaigrette

Wash and trim the radishes. Peel the onion. Thinly slice or grate both. Thinly slice the jacket potatoes. Heat the clarified butter in a large non-stick pan and fry the jacket potatoes until crispy on all sides, turning occasionally. Season with a little salt and a few turns of freshly ground black pepper. Then add the radish and onion slices to a salad bowl. Heat the vegetable stock in a saucepan, whisk in the Mumme mustard or Löwensenf, balsamic or herb vinegar, and rapeseed or sunflower oil. Drizzle over the salad and sprinkle with chives. Serve with fresh herring.