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Potato – Cauliflower – Salad

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Ingredients for 4 servings:

  • 700 g potatoes
  • 500 g cauliflower
  • 6 eggs
  • 200 g cherry tomatoes
  • 100 g sheep’s cheese
  • 2 cloves garlic (large)
  • 1 bunch of chives
  • salt and pepper
  • 125 g yogurt
  • 125 g sour cream
  • 2 tbsp lemon juice
  • 1 tbsp curry powder
  • 1 tbsp honey

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Potato and cauliflower salad with feta cheese

Boil potatoes, peel, and dice them. Add a little salt. Cook cauliflower florets in salted water until soft (approx. 8-10 minutes). Hard-boil eggs, peel, and quarter. Finely chop chives, finely chop garlic, halve tomatoes, and dice cheese. Combine yogurt with cream, lemon juice, curry powder, salt, pepper, and honey, and mix everything lightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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