Wash the potatoes with a brush, put in a saucepan, cover with water and cook until tender over medium heat. Drain the water and leave to cool.
Cut the pea pods into several pieces, cherry tomatoes - in half, finely chop the dill.
For the sauce: peel the horseradish root and grate it on a fine grater. Mix apple cider vinegar, olive oil, horseradish, salt and pepper.
When the potatoes have cooled, mix them with peas and cherry tomatoes, pour over the sauce, sprinkle with dill.