Jacket potatoes with radish yogurt

Ingredients for 4 servings:

• 1 kg potatoes, waxy, small
• 3 bunch radishes
• salt and pepper
• 100 g bacon, streaky
• ½ bunch chives
• 4 cups of natural yogurt
• 4 tsp mineral water
• e.g. lemon juice
• ½ box of cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Boil the potatoes in their skins in salted water until tender. Meanwhile, trim and wash the radishes, slice them, and then cut them into strips. Sprinkle with salt and let them stand. Finely dice the bacon and fry them in a pan. Drain the bacon on kitchen paper. Cut the chives into small rings. In a large bowl, mix the yogurt with mineral water until smooth. Add the radishes, bacon, and chives, and season with pepper, lemon juice, and a little salt, if desired. Peel the potatoes, sprinkle with cress, and serve with the radish yogurt. Note: The radish yogurt can also be served as a dip with crackers or vegetable sticks; then cut the radishes into very fine strips.