Breton salad à la Gabi

Ingredients for 4 servings:

• 125 g carrot(s)
• 125 g celeriac
• 125 g green beans
• 200 g potatoes
• Salt
• 2 tbsp mayonnaise
• 2 eggs, hard-boiled
• 50 g sorrel (or lamb’s lettuce)
• some watercress
• 3 tbsp mayonnaise
• ½ cup yogurt (skimmed milk yogurt)
• 1 tsp mustard
• ½ tsp salt
• black pepper
• 1 pinch(s) of sugar
• 1 tsp vinegar

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Clean the vegetables and cook in a little salted water for 10 minutes. Boil the potatoes unpeeled, then peel them. Let everything cool. Dice the ingredients. Add the 2 tablespoons of mayonnaise and let it stand for about 1 hour. For the salad dressing, whisk the mayonnaise with the low-fat yogurt. Stir in the mustard. Season with salt, pepper, sugar, and vinegar. Fold in the vegetables and potatoes. Add the egg quarters and sorrel strips. Garnish with cress.