Potato Salad with Cream Cheese

Make the potatoes in the peel. Slice half of the radishes and sprinkle with a little salt. Cut the remaining radishes into roses and put them in salted water.

Bring the soup to a boil with the vinegar, onions and garlic. Remove the peel from the potatoes, cut them into slices, place them in a large enough bowl and pour the hot soup over them. Mix the two kinds of mustard with the cream cheese, add the oil. Fold into the potatoes with half of the spice mixture. Season to taste with salt and freshly ground pepper.

Slice the cucumber and slice the tomatoes, sprinkle with salt and pepper. Just before serving, fold into the lettuce with the radish slices. Sprinkle with the remaining herbs and garnish with the radish roses.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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