Hearty farmer's salad

Ingredients for 4 servings:

• 500 g boiled potatoes
• 1 class can/n kidney beans, 285 g drained weight
• 1 class can/n corn, 250 g drained weight
• 150 g peas, frozen or 1 small can of peas
• 2 tomatoes
• 1 onion(s), red
• 80 g mayonnaise
• 80 g natural yogurt
• 40 g tomato ketchup
• 1 tbsp apple cider vinegar
• 1 tsp sweet paprika powder
• 1 pinch(s) of sugar
• salt and pepper
• n. B. Parsley for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple, delicious, vegetarian

Peel the cold boiled potatoes and cut into cubes. Drain the corn and rinse the kidney beans under cold water in a sieve. Briefly cook the frozen peas in boiling water and then refresh them with cold water. Drain canned peas only. Wash the tomatoes and cut into cubes. Peel and finely dice the red onion. If you don’t like raw onions like I do, sauté them in a pan with a little oil. Place all the ingredients in a bowl and mix gently. For the dressing, mix the mayonnaise with the yogurt and tomato ketchup until smooth. Mix with the apple cider vinegar and season generously with paprika, sugar, salt and pepper. Pour the dressing over the salad and mix to combine. Sprinkle with washed and finely chopped parsley and serve.