Boil potatoes, drain and let cool.

For the horseradish sauce: puree the cucumber, eggs, onions and radishes and stir in the creme fraiche, horseradish. Season to taste with sugar, salt and pepper. Then puree a lot of herbs and then chill.

Cut the potatoes in half and place on a tray. Preheat the oven to 200 ° C. Season the potatoes with herb salt, pepper and paprika powder and add sprigs of thyme. Bake the potatoes in the oven for about 15 minutes.

Arrange the roast beef on a plate and add the horseradish sauce. Place the potatoes on the plate and serve.