Summary

Ingredients

• 1 kg potato (s), waxy
• 3 apples
• 1 lemon (s), add the juice
• 300 g bean sprouts
• 1 onion (s)
• 4 pickled cucumber (s)
• 1 bunch radishes
• 2 egg (s)

For the dressing:

• 250 ml buttermilk
• 250 g salad cream, yohurt
• 3 tablespoon mustard, medium shepherd
• salt
• pepper
• Chives, fresh or frozen

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Instructions

1. Cook the potatoes unpeeled in salted water, not too soft. Peel the warm potatoes and cut into slices. Cook the eggs and rinse them under cold water.
2. Core the apples and cut into fine cubes. So that the apples do not turn brown, drizzle the lemon juice over them or put them in a bowl with lemon water. Peel and finely chop the onions and fold them into the potatoes with the apples and seedlings.
3. Cut the cucumber into fine cubes. Wash and clean the radishes and cut into fine slices.
4. Peel the eggs and cut them into fine cubes. Gently mix the ingredients into the potatoes.
5. For the dressing, stir the buttermilk with the salad cream and mustard until smooth and season well with the spices. Mix the dressing with the salad, sprinkle with the finely chopped chives and serve.