Lusatian-style potato salad

Ingredients for 3 servings:

• 350 g jacket potatoes, waxy
• 125 g sour cream
• 70 g natural yogurt
• 1 tsp, heaped mustard, medium hot, e.g. Bautzener mustard
• 1 tsp, heaped horseradish, freshly grated
• 75 g cucumber(s), cut into small cubes
• 2 eggs, hard-boiled
• 1 tomato(s), approx. 75 g
• 75 g onion(s), cut into fine strips
• 75 g carrot(s), cut into fine strips
• 75 g red bell pepper(s), cut into strips
• 75 g apple, diced
• 1 tbsp parsley, chopped
• 1 tbsp dill, finely chopped
• salt and pepper
• Sugar for seasoning

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

older recipe from the GDR, vegetarian

Boil the potatoes in their jackets for about 20 minutes until soft. Remove the skins and chill. Combine the sour cream, yogurt, mustard, horseradish, dill, and parsley. Fold in the cucumber, carrots, apple, onion, and bell pepper. Halve the tomato and eggs, slice them, and mix in. Season with salt, pepper, and sugar. Thinly slice the cold potatoes and fold in. Let stand for at least 2 hours, or overnight is better.