Step: 1/8

Place the potatoes in a pan, cover with water and add the caraway and some salt. Bring to the boil and cook, covered, for 30 minutes until tender.

Step: 2/8

Drain the potatoes, then peel and thinly slice.

Step: 3/8

Mix the vinegar with the stock and mustard.

Step: 4/8

Season with salt and pepper.

Step: 5/8

Add a tablespoon of the potato slices and 3 tbsp oil to a blender and blitz finely. Season to taste.

Step: 6/8

Pour over the remaining potatoes and mix gently.

Step: 7/8

Wash and slice the radishes. Add to the potatoes with the cress. Leave to stand in the fridge.

Step: 8/8

Meanwhile peel and finely dice the onion. Brown in hot oil, then pour in the wine and allow to simmer. Spoon over the potato salad.