John Myers
Ingredients for 4 servings:
- 1 kg potatoes, waxy
- 1 bell pepper(s), red
- 1 bell pepper(s), yellow
- 1 onion(s), red
- 1 bunch of curly parsley, finely chopped
- 1 cup of yogurt (200 g)
- 100 g salad cream
- 4 tbsp apple cider vinegar
- some salt and pepper
- some olive oil
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes
Boil the potatoes the day before, still with their skins on, in plenty of salted water. Once cooled, peel and slice. In a salad bowl, toss the potatoes and finely chopped parsley. In a separate bowl, make the dressing. Mix the yogurt with the salad cream and apple cider vinegar. Season to taste and add salt and pepper if desired. Trim the bell peppers and peel the onion. Cut everything into thin strips and sauté in a little olive oil until softened. Let cool, then toss with the potatoes and dressing. Season to taste with more salt and pepper, if desired.
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