Summary

Ingredients

• 1 kg potato (s)

For the topping:

• 2 teaspoons mustard
• 1 tablespoon agave syrup
• salt and pepper
• Caraway powder
• 3 tablespoon oil
• 500 g sauerkraut
• 150 g carrot (s), rated
• 1 onion (s), diced

For the dip:

• 200 g sour cream
• 100 g natural yourt
• 1 bunch dill

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Instructions

1. Wash the potatoes and cook with salt in a saucepan for about 25 minutes.
2. For the topping, mix mustard, agave syrup, salt and pepper in a bowl. Add the oil. Mix the carrots, onions and the slightly smaller sauerkraut with the topping and season with the caraway seeds.
3. For the dip, roughly chop the dill and mix with the sour cream and yoghurt. Season to taste with salt and pepper.
4. Drain, peel and halve the potatoes. Arrange everything on a plate.