Wash the baby potatoes and remove any unsightly areas with a knife. Then cut into 1 cm thick slices.
Place the stirring attachment in the Varoma® (so that the steam can circulate better) and spread the potatoes in the Varoma® and in the Varoma® tray. Sprinkle the potato slices with 1 teaspoon of salt.
Pour the water into the mixing bowl, place the Varoma on top and cook 30 min. / Varoma® / level 1. Leave the potatoes to cool.
Empty and rinse the mixing bowl.
For the salad cream, set the control to level 10 (without time setting) and drop the parsley through the lid opening onto the running blade.
Push the parsley down with the spatula.
In the next step, add the mayonnaise, yogurt, mustard, 1 teaspoon of salt and ½ teaspoon of pepper and stir 10 sec. / level 3.
Place the cooled potatoes in a large bowl and pour over the salad cream.
Finally, wash the radishes and cut into thin slices. Add to the potatoes and mix in.
Garnish with some fresh chives and serve.
Notes
The salad will keep in the fridge for up to 3 days.