Recipe - Potato Soup With Black Bread Sandwich

2 pound Potatoes; see * Note
1 teaspoon Coarse salt
1 tablespoon Unsalted butter
1 tablespoon Olive oil
4 small Onions; cut or sliced up thin
3 cup Buttermilk
1 tablespoon Dill; chopped
Coarse salt
Freshlyground black pepper
=== BLACK BREAD SANDWICH ===
4 sl Pumpernickel bread
1 tablespoon Sweet butter; softened
One half English cucumber; thinly
cut or sliced up
On an angle
1 tablespoon Honey

* Note: Use potato varieties such as "Gold Rush, "Austrian Crescent", "All
Blue", and "Red LaSoda". Place potatoes in a medium saucepan, cover with
cold water, and add salt. (If using more than one variety, use a different
saucepan for each to accommodate varying cooking times.) Bring to a boil
and reduce to a simmer; cook until fork tender, 10 to 20 minutes. While the
potatoes cook, heat butter and oil in a medium skillet over high heat, and
add onions. Reduce heat to medium, and saute until golden brown and
slightly carmelized, 10 to 12 minutes. Meanwhile, make the Black Bread
Sandwiches: Divide the butter among 4 slices of bread. Put cucumber slices
on each piece of bread, and drizzle lightly with honey. Drain potatoes and
let cool briefly. With a paring knife, remove a decorative band of peel
from the center section of each potato. Divide potatoes between four soup
bowls and pour Three fourths cup buttermilk into each bowl. Top with carmelized
onions, season with salt and pepper, and garnish with dill. Serve
immediately with Black Bread Sandwich. Makes 4