Potato salad with dill and horseradish

Ingredients:

• 1.3 kg small red potatoes, cut into 4 pieces
• 3 tablespoons of apple cider vinegar
• 200 g sugar snap peas, ends removed
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 2 tbsp horseradish, drain the liquid
• 2 tbsp. grainy mustard
• 0.5 tsp. grated lemon zest
• 2 stalks celery, thinly sliced
• 0.5 cup fresh dill, coarsely chopped
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley

Preparation:

1. Place the potatoes in a large saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce heat and simmer until tender, 10-12 minutes. Drain and transfer the potatoes to a large bowl. Add vinegar and 1 teaspoon of salt and stir. Let cool.
2. Fill a saucepan with water, add salt, and bring to a boil. Add the peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve the peas lengthwise.
3. In a bowl, combine mayonnaise, sour cream, horseradish, mustard, 2 tablespoons of water, and lemon zest; season with salt and pepper. Gently fold in the potatoes, peas, celery, dill, chives, and parsley.