Summary

Ingredients

• 500 g potato (s)
• 1 bay leaf
• 1 tablespoon caraway seeds, whole
• 8 basil leaves
• 1 sprig marjoram
• 1 sprig thyme
• 0.5 ½ bunch parsley
• 4 sage leaves
• 1 onion (s)
• 6 cucumber (s), (gherkins)
• 5 tomato (s), dried (marinated in oil)
• 1 tablespoon butter
• 1 tablespoon mustard (Dijon), fine selection
• 250 ml broth
• salt
• pepper

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Instructions

1. Cook the potatoes with bay leaf and caraway seeds until cooked, then let cool down and peel them.
2. Finely chop the herbs (pluck the marjoram and thyme branches). Dice the gherkins and sun-dried tomatoes.
3. Dice the onion, sauté in hot butter, then simmer briefly in the broth.
4. Quarter the peeled potatoes and cut into slices. Stir in the herbs, cucumber, tomatoes, onion with stock and mustard. Season with salt and pepper.