Potato salad with crayfish, thin strips of cucumber and horseradish dressing

Name: Potato salad with crayfish, thin strips of cucumber and horseradish dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg new potatoes; 7-10 Tbsp Salt; 8 TABLESPOONS Fresh cream; 3 TABLESPOONS Horseradish; 1 TABLESPOON Sugar; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 150 g Crayfish meat; 1 Cucumber; 2 stem(s) Dill; 7-10 Tbsp coarse pepper; 7-10 Tbsp Sea salt

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg new potatoes
7-10 Tbsp Salt
8 TABLESPOONS Fresh cream
3 TABLESPOONS Horseradish
1 TABLESPOON Sugar
5 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
150 g Crayfish meat
1 Cucumber
2 stem(s) Dill
7-10 Tbsp coarse pepper
7-10 Tbsp Sea salt

Directions

1
Wash the potatoes thoroughly, drain and cook in plenty of boiling salted water for about 15 minutes. Mix crème fraîche, horseradish, sugar and vinegar together. Season with salt and pepper
2
Rinse the crayfish meat with cold water on a sieve. Set aside. Wash and clean the cucumber and slice lengthwise into thin strips.
3
Drain, quench, peel and slice the potatoes
4
Wash the dill, shake dry and set aside flags for garnishing. Mix all ingredients. Sprinkle with dill, coarse pepper and sea salt