4 servings

• 600 g cucumbers peeled and seeded
  
• 1 bunch radish prepared
  
• salt
  
• 800 g potatoes fesh, e.g. Nicola
  
• 2 sprigs dill chopped
  
• 1 onion small, chopped finely
  
• 3 decilitres beef stock
  
dressing

• 4 eggs cooked for 4 minutes
  
• 1/2 decilitre white wine vinegar
  
• 1 teaspoon mustard (Dijon)
  
• salt, pepper
  
• lemon juice (a bit)
  
• 1 decilitre sunflower oil
  


• 300 g mature Emmentaler AOC cut into slices of 2 mm
  

• Cut cucumber and radish into slices, salt and let stand for about 30 minutes.
• Cook potatoes in their jackets, let cool off a bit, cut into slices and put into a wide bowl. Sprinkle with dill and onion. Douse with beef stock.
• For the dressing, slice unpeeled eggs and whisk semi-liquid egg yolk with the other ingredients. Scoop out egg white with a spoon, chop roughly and add to dressing.
• Add Emmentaler AOC, cucumber and radish slices to potatoes and mix carefully with the dressing.

Tip: This salad tastes best if lukewarm. Old stored potatoes and mealy potatoes are not suitable for potato salad.