Light radish salad

Ingredients for 4 servings:

• 3 bunch radishes, approx. 35-40 pieces
• 10 potatoes, small to medium-sized
• 3 eggs
• 150 g yogurt, no matter what fat content
• 3 slice(s) sausage, any kind, works without
• some salt and pepper
• Paprika powder
• tbsp vinegar
• 1 pinch(s) of sugar
• 1 tsp mustard, medium hot
• 4 spring onions

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

with yogurt and potatoes

First, boil the eggs and potatoes. Eggs should be hard-boiled for about 10 minutes, and potatoes for 20-35 minutes, depending on their size (just pierce them occasionally to check they’re done). Let the eggs and potatoes cool. Now remove the green parts and the roots from the radishes and wash them. Cut into thin slices and place in a bowl. Also remove the roots from the spring onions, clean them, and cut them into thin rings. Add them to the bowl. Once the eggs and potatoes have cooled, peel them. Quarter the eggs and finely slice them. Either leave the potatoes whole or halve them and cut them into thin slices. Add them to the bowl. Now add the yogurt, vinegar, finely sliced ​​bologna or other sausage if you like (finely sliced ​​wiener sausages are also delicious), salt, pepper, and paprika to taste, a pinch of sugar, and the mustard, and carefully fold everything in. Of course, you can also add everything to the bowl first and mix it together. It’s best to let the salad sit for a good 1-2 hours, adding more seasoning if needed. A light salad for warm days. Also delicious with rice or noodles. If you don’t like eggs, you can leave them out or replace them with cucumber or pickles!