Beetroot and potato salad

Ingredients for 4 servings:

• 1 ½ kg potatoes, waxy
• ½ jar beetroot, pickled, grated or sliced
• 3 m.-large gherkins
• 1 medium-sized onion(s), diced
• 2 spring onions
• 150 ml dressing (yoghurt dressing)
• 5 tbsp sunflower oil
• 3 tbsp white wine vinegar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the potatoes and boil them in their skins until tender. Cooking time, depending on the size, is 25-30 minutes. Drain and let cool slightly, then peel and slice. Transfer to a larger bowl. Drain the beetroot and add it to the potatoes. Add the sliced ​​gherkins, diced onion, and sliced ​​spring onions. Set aside some of the green parts for garnish. For the dressing, mix the yogurt dressing with the oil and vinegar and season with salt and pepper. Pour the dressing over the ingredients in the bowl and mix well. Season to taste. Sprinkle the remaining spring onion greens over the top to serve. It’s a great side dish for a barbecue. If you use more vinegar and oil instead of the yogurt dressing, you’ll also have a vegan-friendly side dish.