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Buttered jacket potatoes with yogurt sauce

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Ingredients for 2 servings:

  • 500 g natural yogurt
  • 1 cup of cream
  • 2 large eggs
  • 2 large apples, e.g. Braeburn
  • 1 jar cucumber(s), sour
  • 10 potatoes
  • butter
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Boil the potatoes with their skins on. Boil the eggs until hard-boiled. Meanwhile, pour the yogurt into a large bowl, add the cream, and stir. Cut the apples and pickles into small pieces and add them to the yogurt. Break the eggs with an egg slicer and add them as well. When the potatoes are done, peel them and toss them in a pan with butter and salt. Serve with the cold sauce. Tip for all fish lovers: You can also add herring.

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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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