John Myers
Ingredients for 6 servings:
- 650 g jacket potatoes, firm
- 1 bunch of spring onions
- 3 eggs, size L
- 2 apples (Braeburn)
- 1 bell pepper(s), yellow
- ½ bunch parsley, fresh
- 100 g natural yogurt, 1.5% fat
- 100 ml salad cream (Miracel Whip) (Miracel Whip balance)
- 50 g sour cream
- 25 ml milk, if necessary
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
fresh, summery, vegetarian, also vegan
Boil the potatoes with their skins on (I do this in a pressure cooker). Let them cool slightly, peel them, and cut into 3–4 mm thick slices. Trim and wash the spring onions and slice them into rings. Boil the eggs hard and let them cool slightly. Peel them, cut them into eighths, set some aside for decoration, and cut the rest in half crosswise. Peel the apples (use slightly acidic ones), cut them into eighths, and remove the cores. Cut the apples into thin slices. Core, wash, and finely dice the bell peppers. For the dressing, remove the stems and roughly chop the parsley. Mix the Miracle Whip with the sour cream and yogurt until there are no lumps. Add the parsley. If the dressing is too thick, add a splash of milk. Mix all the ingredients, add the dressing. Carefully fold in the eggs, season to taste, and serve. The salad tastes very good with fish; if you prefer it vegan, you can leave out the eggs and replace milk with soy products.
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