Russian Potato Salad

Boil the potatoes in a large saucepan and cook at low temperature for about 20-25 minutes. Drain the water and cut the potatoes into 5 mm thick slices after they have cooled down. Mix the ingredients for the dressing in a small bowl. Put the potatoes, onions, dill, cucumber and radishes in a large bowl. Fold the dressing into the lettuce. Put the salad in a serving bowl and let it cool for 30 minutes. Bring to the table with the plucked dill sprigs.

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