German Potato Salad Recipe

Potatoes with apple, cucumber and radish with a yoghurt, sour cream and mustard dressing

5OOg small new potatoes

1 dill pickled cucumber, diced

1 tablespoon capers

2 tablespoons chopped fresh dill or parsley

1 green-skinned apple, Granny Smith or similar

3 to 6 radish roses and sprigs of fresh dill for garnish

1 small white onion, finely chopped

1/4 cup vegetable stock

4 teaspoons white wine vinegar

4 teaspoons olive oil

2 teaspoons lemon juice

3/4 cup low-fat natural yoghurt

1/4 cup lite sour cream

4 teaspoons German mustard

Place scrubbed, unpeeled potatoes in a pan of salted boiling water

Bring to boil, cover and boil for 15 minutes, until potatoes are tender

Drain and cool

Dressing: put onion, stock and vinegar in a saucepan

Bring to the boil

Reduce heat; simmer for 5 minutes

Pour into a bowl

Add olive oil and lemon juice and cool

Stir in yoghurt, sour cream and mustard

Cover and chill

Cut potatoes into 1-cm slices

Place in a mixing bowl

Add dill pickled cucumber, capers, dill and dressing

Fold together

Core and quarter apple

Slice quarters into 4 wedges

Cut each wedge into 6 chunky pieces

Add apple to salad

Place potato salad in a serving bowl

Garnish before serving

Serves

To core apples neatly for salads, use a sharp, stainless steel vegetable knife. Cut apples into quarters, then cut out core neatly from each quarter

Radish roses: wash and trim radishes. Cut a cross half way down. Cut another diagonally through the first. Place in iced water for 30 minutes.

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