Heringsalat

Cook the potatoes in a saucepan of boiling water for 5 minutes or until just tender. Drain, rinse with cold water and drain again.

To make the dressing, mix together the yogurt, mayonnaise, creamed horseradish, honey and caraway seeds in a large mixing bowl. Season with salt and pepper to taste. Add the potatoes and stir to coat them with the dressing.

Quarter, core and dice the apples. Toss them in the lemon juice, then add to the potatoes together with the radishes. Fold in gently.

Divide the radicchio and chicory leaves among 4 individual serving plates and sprinkle with the walnut pieces. Spoon the potato salad over the leaves, and arrange the herring on top. Garnish with caraway seeds and chopped dill, and serve.