Light potato salad with fish fingers

Ingredients for 3 servings:

• 500 g jacket potatoes, cooked without salt
• 1 cucumber(s), green
• 1 bunch of radishes
• 1 can of corn
• 200 ml dressing, yogurt OR:
• 6 tbsp yogurt, fresh
• Milk
• salt and pepper
• Dill, fresh
• Fish fingers
• 1 pack of bacon
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Halve the peeled, boiled potatoes and then slice them. Peel, halve, and slice the cucumber. Wash and quarter the radishes and put everything in a bowl. Drain the canned corn and add it to the mix, seasoning with salt and pepper. Put the yogurt dressing in a measuring jug and dilute it with milk if desired. Season with salt and pepper. Stir in the fresh dill (I sometimes use other fresh herbs). Wrap each fish stick in a slice of bacon (as much as you like) and fry in a pan with a little oil. Finally, arrange the potato salad on a plate, drizzle with the yogurt sauce, and then arrange the warm fish sticks on top.