potato salad

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 1 bunch of radishes
• 5 gherkins
• 1 can corn kernels (425 ml/285 g drained weight)
• 500 ml buttermilk
• 1 pack of Italian herbs, frozen (50 g)
• 5 tbsp, heaped salad cream (Miracel Whip)
• 40 ml lemon juice (2 tbsp)
• 1 tsp, heaped sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

Boil the potatoes the day before with 1 tablespoon of caraway seeds and 2 heaped tablespoons of salt (this really gives the potatoes a kick). Peel the potatoes and immediately cut them into slices about 3 mm thick in a suitably large bowl. Grate the gherkins over the gherkins using a mandoline slicer. Immediately after this, add the radishes to the cucumbers using the mandoline slicer. Pour the corn kernels into a sieve and allow to drain slightly, then add them to the bowl with the other ingredients. For the dressing, put the herbs in a suitably large bowl, add the Miracle Whip and buttermilk, and stir in the sugar and lemon juice. Season to taste with salt and pepper. Pour the dressing over the salad mix, toss everything together gently, and let it sit for 2-3 hours. Season again before serving.