Fresh potatosalad

Peel the potatoes, cut into 3 x 3 cm cubes and cook until tender for 12 minutes. Add the peas and cook for another 3 minutes.

Drain and leave with the lid on the pan for 3 minutes. Allow to cool.

Meanwhile cut the carrots, celery and gherkins into cubes of 1 x 1 cm. Mix the mayonnaise, horseradish and mustard into a dressing.

Cut the dill finely.

Spoon the potato and peas with the rest of the ingredients. Season with pepper and salt.