Potato Radish Salad with Cucumber and Watercress

Ingredients

• 600 g waxy potatoes
• 1 cucumber
• 100 g radishes
• 100 g mushrooms
• 2 handfuls watercress
• 100 g yogurt
• 1 tbsp Lemon Juice
• a pinch sugar
• 1 tbsp white balsamic vinegar
• 1 tsp green peppercorns (coarsely crushed)

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes until cooked. Drain, peel, and let cool before slicing into bite‑size pieces.

2. 2.

   Peel the cucumber, cut it lengthwise in half, remove seeds, and dice into small cubes.

3. 3.

   Wash and trim radishes, then slice thinly or shave into ribbons.

4. 4.

   Clean mushrooms and slice them.

5. 5.

   Rinse watercress and shake dry.

6. 6.

   Whisk yogurt with lemon juice, sugar, balsamic vinegar, and 2–3 tbsp water; season with salt and pepper to taste.

7. 7.

   Arrange all prepared salad ingredients on plates or a platter and drizzle the dressing over them. Sprinkle with green peppercorns before serving.