Potato and apple salad with cucumber and cottage cheese

Ingredients for 2 servings:

• 1 apple
• 1 cucumber(s)
• 400 g potatoes, small, organic
• 200 g cottage cheese
• 150 g natural yogurt
• ½ cup crème fraîche with herbs
• 1 bunch of dill
• 1 tbsp apple cider vinegar
• some pepper from the mill
• some sea salt
• possibly walnuts (tree nuts), halved

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Wash the potatoes and boil them with their skins in salted water for 20 minutes. Then drain and cut into even cubes. Wash the apple, quarter it, remove the cores, and finely dice it. Peel the cucumber. Cut off a quarter of it, halve it, and scrape out the seeds with a teaspoon. Slice the cucumber flesh and set aside with a little salt. Place the potatoes, apples, and cucumber in a salad bowl and mix. Dry the washed dill and finely chop it. Mix the crème fraîche with yogurt, vinegar, pepper, and salt in a glass and stir into the salad. Sprinkle the salad with dill and, if desired, halved walnuts. Serve the cucumber slices and cottage cheese separately with the salad.