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German-style potato salad with mustard kefir dressing

Prep Time 20 minutes
Cook Time 20 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 4 servings
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Ingredients

Salad

  • 800 g potatoes Choose small, firm potatoes that hold their shape when cooked.
  • 1 bunch radishes Trim off the leaves and roots.
  • 1 bunch spring onions

Mustard kefir dressing

  • 240 g plain milk kefir Use unsweetened kefir.
  • 2 tbsp rapeseed oil
  • 1 tbsp wholegrain mustard Choose mustard with visible whole seeds.
  • 1 bunch fresh dill Fresh chives can replace the dill.
  • ½ tsp salt For the dressing; use extra salt in the cooking water and adjust the salad to taste after chilling.
  • ½ tsp black pepper Use ground pepper.
  • 1 pinch sugar Optional, to soften the tang.

You will need

  • Saucepan
  • Colander
  • Knife and chopping board
  • Shallow container
  • Large bowl
  • Small bowl and spoon

Instructions

  • Cook the washed, whole, unpeeled potatoes in boiling salted water for about 20 minutes, until a fork slides easily into the centre.
  • Drain the potatoes thoroughly in a colander.
  • Peel and slice the potatoes as soon as they are cool enough to handle.
  • Spread the potato slices in a shallow container and refrigerate promptly to cool before adding the dressing.
  • Thinly slice the washed and dried radishes.
  • Cut the washed and dried spring onions into thin rings.
  • Finely chop the washed and dried dill.
  • Mix the kefir, oil, mustard, dill, salt and pepper in a small bowl, adding the pinch of sugar only if you want a milder tang after tasting.
  • Gently fold the cooled potato slices, radishes and spring onions with the dressing in a large bowl until evenly coated.
  • Cover and refrigerate for at least 1 hour, then taste and add salt if needed before serving.

Storage and safety

You can make the salad the night before. Keep it covered at 4°C (40°F) or below and eat within 3–4 days of cooking the potatoes, or sooner if the kefir needs using first. Discard salad left out for more than 2 hours, or more than 1 hour above 32°C (90°F).