Blue Potato Salad

Ingredients

• 800 g blue potatoes
• 300 g Frankfurter herbs (e.g., parsley, cress, chives, sorrel, borage, pimpinella and chervil)
• 100 g Sour cream
• 150 g Yogurt (3.5% fat)
• 2 tbsp olive oil
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 1 Red Onion
• 4 radishes
• 15 g Butter (1 tbsp)
• 4 tbsp apple cider vinegar
• 4 tbsp rapeseed oil
• 0.5 tsp ground cumin

Instructions

1. 1.

   Wash the blue potatoes and simmer them in a pot of boiling salted water for about 30 minutes using a colander rack. Remove and let steam off for 10 minutes.

2. 2.

   Meanwhile, sift the herbs, wash and pat dry; set aside some leaves and stems for garnish. Finely chop the remaining herbs and blend with sour cream, yogurt, olive oil, salt, pepper, and lemon juice in a hand blender until smooth, then refrigerate. Peel and finely dice the onion. Clean, wash, and finely dice the radishes. Melt butter in a pan, sauté onion and radish for 2 minutes over medium heat.

3. 3.

   Peel the potatoes, slice them thinly, and place in a bowl. Add the onion and radish mixture. Stir in vinegar, rapeseed oil, salt, pepper, and cumin; mix well and let rest for 15 minutes.

4. 4.

   Divide the green sauce among four plates, top with the blue potato salad, and garnish with the remaining herbs.