Light potato salad with meat salad and vegetables

Ingredients for 4 servings:

• 700 g potato(s), waxy
• 1 red bell pepper(s)
• 1 bunch of spring onions
• 3 gherkins
• 250 g meat salad
• 250 g natural yogurt
• 1 tsp mustard
• 1 tsp agave syrup or honey
• 1 tsp broth (instant broth)
• 1 tbsp vinegar
• 2 tbsp oil
• salt and pepper
• chives

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

Boil the potatoes with their skins on for about 20 minutes. Cut the red bell pepper, spring onions, and pickled cucumbers into bite-sized pieces. Pour natural yogurt into a large salad bowl. Stir in the meat salad, mustard, agave syrup or honey, broth, vinegar, oil, pepper, and salt. Peel and slice the cooled potatoes. Add to the dressing and toss to combine. Add the diced bell peppers, spring onions, and pickled cucumbers and toss thoroughly. Add a little more cucumber broth, if desired. Let the salad sit overnight; season with salt and pepper if desired. Sprinkle with chives and serve.