Heike's potato salad without mayonnaise

Ingredients for 4 servings:

• 700 g potatoes, new, bacony variety
• 150 g sour cream
• 3 tbsp horseradish, fresh, grated
• 1 pinch(s) paprika powder, hot
• ½ tsp honey
• Salt
• pepper
• 1 handful of parsley, finely chopped
• 1 bunch of spring onions or chives

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

Potato salad in a light but very tasty version

Cook the potatoes with their skins on. Once cooked, drain them and cool in an uncovered pot. In the meantime, combine the sour cream, horseradish (be careful with the dosage! Grated, fresh horseradish is very hot), paprika, honey, salt, and pepper. Then stir into the peeled and sliced, still-warm potatoes. Fold in the parsley and garnish with spring onions or chives. Let the salad marinate in the refrigerator for at least 4 hours, or overnight if possible. If it’s very firm afterward, you can add a little more sour cream or simply a little pickle juice and stir it in. The salad tastes great with fried fish, chops, schnitzel, and meatballs.