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Potato salad with yogurt and sour cream

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Ingredients for 7 servings:

  • 1 ¾ kg potatoes, waxy
  • 3 spring onions
  • 1 cup sour cream
  • 500 ml yogurt
  • 2 large onions
  • 3 tbsp pumpkin seed oil
  • 2 tbsp mustard, hot
  • ½ tsp white pepper, freshly ground
  • ½ tsp salt
  • 1 tbsp stock powder
  • 4 tbsp balsamic vinegar
  • 1 tbsp salad herbs, dried or frozen

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Boil the potatoes in their skins in salted water for about 20 minutes, peel, let cool, and slice. Stir in the chopped onions and finely chopped spring onions. Puree the remaining ingredients in a blender, add to the potatoes, and fold in.

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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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