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🍽️ Colorful potato salad with cucumber and radishes

380 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 8 radishes
• 0.5 cucumber
• 0.5 bunch dill
• 350 g plain yogurt
• 150 g crème fraîche
• 1 tsp lemon juice
• pepper (from the mill)
• 1 pinch sugar
• 1 can corn (approx. 425 ml)

Instructions

1. 1. Bring water with salt to a boil.
2. 2. Cook the potatoes in it for 25 minutes.
3. 3. Remove the potatoes from the heat.
4. 4. Let them drain and steam briefly.
5. 5. Peel the potatoes while they are still warm.
6. 6. Wash the radishes.
7. 7. Slice the radishes thinly.
8. 8. Wash the cucumber.
9. 9. Cut the cucumber in half lengthwise.
10. 10. Slice the cucumber halves thinly as well.
11. 11. Wash the dill.
12. 12. Shake the dill dry.
13. 13. Finely chop the dill tips.
14. 14. Mix the yogurt with the crème fraîche.
15. 15. Stir the lemon juice into the yogurt mixture.
16. 16. Season the sauce with salt.
17. 17. Season the sauce with pepper.
18. 18. Add a pinch of sugar to the sauce.
19. 19. Slice the cooled potatoes.
20. 20. Mix the potato slices with the radishes.
21. 21. Mix the potato slices with the cucumber.
22. 22. Mix the potato slices with the drained corn.
23. 23. Divide the mixture into small bowls.
24. 24. Drizzle the yogurt sauce over the salads.
25. 25. Sprinkle chopped dill over them.

Nutrition per serving

• kcal: 380
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 49 g