Colorful potato salad with corn and peppers

Ingredients for 4 servings:

• 1,200 g potatoes, mainly waxy
• ½ can corn, 425 g content
• n. B. Pepper(s), red, pickled, from the jar, approx. 3 – 4 tbsp
• ½ bunch of spring onions
• 1 cup dressing (yogurt dressing)
• 8 tbsp sunflower oil
• 4 tbsp vinegar
• salt and pepper
• Herbs for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the potatoes and boil them in salted water, skin on, for about 25-30 minutes, depending on the size of the potatoes. Then let them cool slightly, peel them, and slice them. Drain the corn and bell pepper strips. Slice the spring onions, halving particularly thick stalks lengthwise first. Mix the yogurt dressing with the oil and vinegar, season with salt, pepper, and herbs. Place all ingredients in a bowl, pour over the dressing, and mix well. Finally, season with the spices. For a more acidic flavor, add a little liquid from the bell pepper jar. Whether schnitzel, sausages, or meatballs, this salad goes well with everything. It also makes a welcome side dish for barbecues.