Potato salad with horseradish sour cream

Name: Potato salad with horseradish sour cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g frozen peas; 12 (approx. 250 g; fresh or frozen) raw peeled prawns; 800 g waxy potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3-4 Stem(s) Dill; 1/2 Cucumber; 250 g Schmand; 150 g Whole milk yoghurt; 4 TSP Horseradish (glass); 1 Garlic clove; 1 TABLESPOON Oil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g frozen peas
12 (approx. 250 g; fresh or frozen) raw peeled prawns
800 g waxy potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3-4 Stem(s) Dill
1/2 Cucumber
250 g Schmand
150 g Whole milk yoghurt
4 TSP Horseradish (glass)
1 Garlic clove
1 TABLESPOON Oil

Directions

1
Defrost peas and possibly shrimps. Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain potatoes, rinse with cold water and peel. Leave to cool.
2
Wash the dill, shake dry and chop finely, except for a little to garnish. Clean, wash and dice the cucumber.
3
Mix sour cream, yoghurt and horseradish. Season to taste with salt, pepper and sugar. Stir in dill. Quarter potatoes, put them in a bowl with cucumber and peas. Fold in horseradish cream.
4
Defrost prawns (see tip). Wash shrimps and pat dry. Peel garlic and crush it coarsely with a large knife. Heat oil in a pan. Fry the prawns and garlic over medium heat for 3-4 minutes while turning.
5
Season with a little salt and pepper.
6
Season the salad again. Arrange with prawns on plates and garnish with remaining dill.