1. rinse the potatoes and cook in salted water with the skin on.
2. clean sugar snap peas, blanch in boiling salted water for 2-3 minutes, rinse and drain.
Peel onion, dice finely. Clean radishes, rinse and cut into eighths.
Drain, peel and cool potatoes. Mix cream cheese with yogurt, milk and juice of one lemon until smooth. 5.
5. cut potatoes into slices, sprinkle onion cubes. mix clear soup with vinegar and oil, pour over. Steep for 15 min, season with salt, season with pepper.
6. cut salmon into 1-2 cm wide, short strips. Cut sugar snap peas diagonally into 2-3 cm wide pieces. Mix into potatoes with radishes and salmon. Stir in dressing.
Tip: Use regular or light yogurt as needed!