1. For the potato salad, boil the potatoes along with the caraway seeds in plenty of water for approx. 30 minutes.
2. Leave to cool slightly and then peel the potatoes.
3. In the meantime, dice the onion. Add 2 tbsp of oil to a pan and lightly sauté the onions.
4. Then add the stock and the vinegar to the onions. Briefly bring to a boil and season with salt and pepper.
5. Finally, stir in the remaining 3 tbsp of oil. Now pour the warm marinade onto the potatoes and leave to marinate for at least an hour.
6. Wash the grapes and add them to the potatoes. Season the salad again with salt and pepper.
7. For the roulades, first peel and dice the shallot.
8. Cut both roulades in half. Season with salt and pepper. Then spread on the mustard.
9. Now add the bacon. Cut the gherkins into slices and spread them on the roulades together with the onions. Now roll the roulade meat and secure with toothpicks or cooking string.
10. Heat up oil in a pan. Add the roulades and sear well on all sides. Now deglaze with the Riesling and reduce the heat. The roulades need to simmer in the Riesling for about an hour. Then simply add them to the warm salad.

source: Foodistas.de