Ingredients:

  • 300g Yukon Gold potatoes, boiled and cooled
  • 150g eggs, hard-boiled and cooled
  • 225g lean cooked ham, diced
  • 6g salt
  • 200g English cucumber, diced
  • 130g red radishes, finely diced
  • 30g fresh dill, finely chopped
  • 15g fresh green onions, minced
  • 710ml plain kefir
  • 30ml lemon juice
  • 15g sour cream
  • 3g black pepper

Instructions:

  1. Boil the potatoes in salted water until tender but firm. In a separate pot, boil the eggs for 10 minutes. Immediately plunge both into an ice bath to stop the cooking process.
  2. Dice the cooled potatoes, eggs, and ham into uniform 1/4 inch cubes. Finely mince the radishes and cucumbers.
  3. Combine the diced ingredients in a large bowl with the chopped dill and green onions. Toss gently and refrigerate for at least one hour.
  4. In a separate pitcher, whisk together the kefir, lemon juice, sour cream, and black pepper until the mixture is smooth.
  5. Pour the chilled liquid over the vegetable mixture. Stir gently until coated, and add salt to taste.