in Germany

Potatoes with radish dip

updated

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Ingredients for 6 servings:

  • 900 g jacket potatoes, freshly cooked
  • salt and pepper
  • 2 bunch radishes
  • 1 onion(s)
  • 1 bunch of dill
  • 375 sour cream
  • 1 tbsp crème fraîche
  • 1 tsp lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean and wash the radishes and cut them into thin sticks. Peel and finely dice the onions. Rinse the dill, pat it dry, pluck the dill tips from the stems, and finely chop. Mix the sour cream with the crème fraîche and season with salt, pepper, and lemon juice. Stir in the dill, onions, and radishes. Serve the dip with the boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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