Fresh potato salad in a light sauce

Ingredients for 8 servings:

• 2 kg potatoes, waxy
• 3 large tomatoes
• 5 m.-large pointed peppers
• 1 cucumber(s)
• 1 large onion(s)
• Garlic, amount as desired
• 400 ml yogurt 0.1%
• 500 ml buttermilk
• 1 tbsp rapeseed oil
• 3 tbsp vinegar, -4 tbsp (honey vinegar)
• 3 tbsp vinegar, -4 tbsp (wild garlic vinegar)
• 1 tbsp sugar or equivalent amount of sweetener
• Vegetable broth, instant or salt
• Harissa *
• Chili (Pul biber) **

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

ww suitable 5 P – with fish, pan-fried or grilled dishes

Boil the potatoes in their jackets and, in the meantime, dice the tomatoes, not too finely, and deseed and dice or slice the peppers and cucumber. Peel and finely chop the onion and garlic. Mix the yogurt with the buttermilk and oil and season well with the vinegar, sugar/sweetener and spices. Cut the peeled potatoes into the sauce while they are still warm, mix carefully, let it infuse well and then season again to taste. * Harissa spice mix consists of: chilies, garlic, coriander, cumin, paprika and salt ** Pul biber: crushed chilies Nutritional values: Kcal 2,178 / 273 pp Fat 27.79 LF 30 11.49 P 39 / 5 pp