Chop the potatoes into small bits and add them to a large saucepan. Add water until the potatoes are fully submerged. Season with a pinch of salt.

Place the pan over high heat and boil the potatoes until tender. Then drain the potatoes and let them cool down fully. Transfer them to a large mixing bowl. Chop up the pickled gherkins and add them as well.

Trim the radishes but keep the leaves. Rinse the radishes and then slice them up finely. Add them to the mixing bowl.

Then rinse the radish leaves and chop them up finely. Add them to the potato salad together with the freshly chopped red onion, the mint and the parsley.

Season with a pinch of pepper and salt. Drizzle with some olive oil.

Stir the salad well. Now combine the ricotta, the horseradish paste, 4 tablespoons of water and 2 tablespoons of olive oil.

Stir the dressing well. Then add it to the potato salad.

Stir well again. Check the seasoning and add extra pepper, salt and olive oil to taste if necessary. Scoop the potato salad in a large serving bowl and chill it in the fridge for 10 minutes. Serve.