500 g fresh potatoes
150 g sugar snaps
1 pot of dill
1 bunch of radishes
25 g of vegan margarine
Salt and pepper to taste
How to prepare
Begin by washing the fresh potatoes carefully, preferably using a clean sponge and rubbing off all soil. Cook the potatoes until done. Then pour off the water and put in the margarine so that it melts.
Divide the radishes in half and chop the dill. You can choose to either use the suction snaps raw, to steam them or boil them in water quickly for about 1 minute, making sure they retain their crispiness.
Mix all ingredients and taste with salt and pepper. Serve immediately.
