Potato salad with cucumber, radishes and dill

Ingredients for 5 servings:

• 1 kg potatoes, waxy
• 300 g cucumber(s)
• 200 g radishes
• 100 g spring onions
• 1 bunch of dill
• 200 g sour cream
• 100 g mayonnaise
• ½ tsp sugar
• 1 tsp salt
• 2 tbsp herb vinegar
• 30 g cream
• n. B. Pepper from the mill

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 55 minutes

Prepare one day in advance

Boil the potatoes for 30 minutes, drain, let cool, and then peel. Peel the cucumber (organic cucumbers don’t need peeling), halve lengthwise, and slice. Slice the radishes and slice the spring onions. Chop the dill. Mix the sour cream, mayonnaise, sugar, salt, vinegar, and cream together, then stir in the dill. Season with freshly ground pepper. Slice the potatoes, carefully mix with all the other ingredients, and refrigerate overnight. The salad is still very compact when freshly made. The cucumbers will release their liquid during storage, making the salad very moist. Season again before serving and add salt to taste.