Potato salad with stremel salmon, cucumber and horseradish-yoghurt dressing

Name: Potato salad with stremel salmon, cucumber and horseradish-yoghurt dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg new potatoes; 7-10 Tbsp Salt; 8 TABLESPOONS Whole milk yoghurt; 3 TABLESPOONS Horseradish; 1 TABLESPOON Sugar; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 1 Cucumber; 100 g Strem salmon; 1/2 bunch Dill

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Light and tasty: Potatoes simply taste best in summer as a salad. Our new favourite combination: with salmon and horseradish dressing.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg new potatoes
7-10 Tbsp Salt
8 TABLESPOONS Whole milk yoghurt
3 TABLESPOONS Horseradish
1 TABLESPOON Sugar
5 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
1 Cucumber
100 g Strem salmon
1/2 bunch Dill

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling salted water for about 15 minutes. Mix yoghurt, horseradish, sugar and vinegar. Season with salt and pepper.
2
Clean and peel the cucumber and slice it lengthwise into strips. Drain potatoes, quench, peel and slice. Pluck salmon roughly. Wash dill, shake dry, pluck little flags from the stalks and chop coarsely.
3
Mix all prepared ingredients. Season with salt and pepper and serve.