Place the beans in a sieve and rinse with cold water, then let them drain well. Set aside for a moment.

Finely chop the onion and pickles. Cut the radishes into quarters and then slice each quarter. Peel the apple and cut into small cubes.

Peel the sweet potato and also cut into cubes. Cook in lightly salted water for +/- 15 minutes until tender. Drain and let steam dry.

Mix the mayonnaise, pickling liquid, pepper, salt, smoked paprika, and mustard into the sweet potato. Then add the onion, pickles, radishes, apple, and corn and mix well.

Fold in the drained beans and 1 tbsp of chives and mix well.

Let it cool in the refrigerator. You can prepare the salad a day in advance if kept well covered.

Remove the salad from the refrigerator 30 minutes before serving, transfer to a nice bowl, and garnish with the remaining tablespoon of chopped chives.