Colorful Potato Salad with Beets and Cucumber

Ingredients

• 600 g waxy potatoes
• Salt
• 200 g spring beets
• 150 g radishes
• 1 small salad cucumber
• 120 ml whipping cream
• 6 tbsp sour cream
• 1 tsp medium-hot mustard
• 1 tsp freshly grated horseradish
• black pepper (ground)
• 1 tsp lemon juice
• 3 tbsp fresh chopped dill

Instructions

1. 1.

   Wash the potatoes thoroughly and boil in salted water for about 25 minutes. Let cool and cut into wedges.

2. 2.

   While the potatoes cook, peel the beets and slice them into thin strips or shave them. Wash, trim, and cut the radishes into wedges. Rinse the cucumber, halve it lengthwise, and slice into thin rounds.

3. 3.

   Whisk together the cream, sour cream, mustard, and horseradish for the dressing; season with salt, pepper, and lemon juice.

4. 4.

   Combine the potatoes with cucumber, beets, radishes, dill, and dressing; taste again and serve in small bowls.