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Colorful low-fat potato salad with cheese

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Ingredients for 2 servings:

  • 200 g potato(s), waxy
  • 100 g pointed peppers, red
  • 200 g cucumber(s), nB with peel
  • 60 g cheese, light
  • 1 m.-sized onion(s)
  • 75 g natural yogurt, 1.5%
  • 2 tbsp Miracle Whip light
  • Mustard
  • salt and pepper
  • chives
  • Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Boil the potatoes in their skins, peel them, and let them cool completely. Then cut them into cubes. Trim, wash, and slice the bell peppers. Cut the cucumber, onion, and cheese into bite-sized pieces. Combine all ingredients in a bowl. Make a salad dressing with natural yogurt, Miracle Whip, mustard, salt, and pepper. Gently mix with the potatoes and vegetables. Finally, sprinkle on the finely chopped parsley and chives. Let it marinate thoroughly and adjust the seasoning if desired. Do not dilute the salad dressing. Otherwise, the cucumber will make the dressing too thin!

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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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