Potato salad with dill and horseradish

Name: Potato salad with dill and horseradish
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg small new potatoes; 7-10 Tbsp Salt; 4 TABLESPOONS White wine vinegar; 1/2 TEASPOON Mustard; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Radishes; 150 g Sweet peas; 30 g Sunflower seeds; 3 Stem(s) Dill; 175 g Whole milk yoghurt; 2-3 TABLESPOONS Milk; 2 TABLESPOONS Lemon juice; 1-2 TEASPOONS grated horseradish (glass)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg small new potatoes
7-10 Tbsp Salt
4 TABLESPOONS White wine vinegar
1/2 TEASPOON Mustard
3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Radishes
150 g Sweet peas
30 g Sunflower seeds
3 Stem(s) Dill
175 g Whole milk yoghurt
2-3 TABLESPOONS Milk
2 TABLESPOONS Lemon juice
1-2 TEASPOONS grated horseradish (glass)

Directions

1
Wash the potatoes, possibly scrub the skin with a sponge. Cook the potatoes in boiling salted water for about 20 minutes until soft. Mix vinegar and mustard. Add oil and season with salt, pepper and some sugar.
2
Drain the potatoes and cut them in half lengthwise. Mix vinaigrette and potatoes in a bowl and let it stand for about 1 hour, stirring occasionally.
3
Wash, clean and quarter radishes. Cook the sugar snap peas in salted water for about 2 minutes. Drain and rinse under cold water. Drain the sugar snap peas. Roast sunflower seeds in a pan without fat.
4
Take out and let it cool down.
5
Wash the dill, shake dry and cut the flags into small pieces. Stir yoghurt, milk, lemon juice and horseradish until smooth, season with salt, pepper and a little sugar. Add 2/3 of the dill.
6
Add the yoghurt sauce, sunflower seeds, radishes and mangetouts to the potatoes and mix well. Season salad again and arrange in a bowl. Sprinkle with remaining dill.