For the potato salad, boil the potatoes. Meanwhile, thinly slice or slice the cucumber and radishes and season with a little salt. Cut the spring onions into fine rings and add to the cucumber and radishes.
Mix the finely chopped dill and garden herbs with 2-3 tablespoons of salad cream and the vegetables.
Rinse the hot potatoes in cold water (this makes them easier to peel).
Slice the peeled potatoes and mix with the cucumber mixture.
If necessary, add more salad cream, season with pepper and salt and refrigerate for about 2 hours.
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