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Light Potato Salad with Homemade Yogurt Mayonnaise

5 from 4 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 215 kcal

Ingredients
 

Yogurt mayonnaise

  • 1 Diced onions
  • 150 g Drained pickled gherkins
  • Salt and pepper
  • 4 Egg yolk
  • 4 tbsp Lemon juice
  • 2 tsp Mustard
  • 1 Garlic cloves pressed
  • 500 ml Rapeseed oil
  • 500 g Low fat yogurt
  • Salt and pepper

Instructions
 

Yogurt mayonnaise

  • Mix the egg yolks, lemon juice, mustard and garlic with the whisk of the hand mixer. Mix in the oil, first drop by drop, then in a thin, slowly thickening stream, until a firm mayonnaise is formed. Mix with the yoghurt and season with salt and pepper.

potato salad

  • Boil potatoes into jacket potatoes. Drain the water, let the potatoes cool. Peel and cut into slices. Salt and lightly pepper. Mix in the diced onion and diced gherkins. Stir in the yogurt mayonnaise and season the finished salad to taste. Enjoy your meal!

tip

  • Prepare the potato salad a day in advance so that it can flow through. Put cold because of the raw eggs! In my experience, it absorbs a lot of sauce, so the amount of salad sauce is generous. At first I only pour in enough sauce until it is nice and "sloppy", keep the rest of the sauce in the refrigerator and pour the sauce again the next day if it has been absorbed by the potatoes. Season again with salt and pepper, done. Peeling is stupid work, but then you have no more work to do on Christmas Eve, for example, add sausages and the classic Christmas Eve dish is ready. If necessary, stir in fresh parsley and garnish with it.

Nutrition

Serving: 100gCalories: 215kcalCarbohydrates: 10.8gProtein: 1.8gFat: 18.4g
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Written by John Myers

Professional Chef with 25 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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