A light but hearty salad on a warm June evening is a perfect dinner. Dill dressing adds freshness to it.
4 small young potatoes
6 young crispy cucumbers
1 bunch young radishes
2 cloves young garlic
1 medium bunch of dill
4 large slices white bread
1/2 cup sour cream
4 tbsp oil
Salt to taste
Freshly ground black pepper to taste
1.Wash potatoes with a brush and cook in boiling salted water until soft. Cool and cut into slices.
2.Hard boil eggs. Cool and cut in half lengthwise.
3.Slice cucumbers and radishes.
4.Cut bread into cubes. Place bread on a baking sheet, sprinkle with 2 tablespoons of oil and fry in the oven at 400° F (200° C) until golden brown, 5 minutes.
5.Peel and chop garlic.
6.Chop dill. Put dill, garlic and a pinch of salt in a mortar. Crush into paste. Combine paste with sour cream and the remaining oil. Combine all salad ingredients except eggs and croutons. Add sour cream and dill dressing.
7.Season with pepper. Place on bowls and top with eggs and croutons.