Light potato salad with yogurt

Ingredients for 4 servings:

• 8 m.-large potatoes, waxy
• 1 apple
• 8 small gherkins
• 2 spring onions
• 400 g natural yogurt
• 2 tsp mustard, medium hot
• 3 tsp cucumber water
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

without mayonnaise and egg

Add the potatoes to boiling water. While the potatoes are cooking with their skins on, prepare the dressing. To do this, combine the yogurt, mustard, and cucumber juice. Dice the apple, cucumber, and onion and mix all the ingredients together. Season generously with salt and pepper. The dressing needs to be really strong, as the potatoes absorb the flavor and neutralize it. When the potatoes are cooked, peel them, chop them, and stir them into the dressing while still warm. Let it simmer and season again. The potato salad is ready. Tips: This recipe can be varied to suit your taste. My grandmother gave the potato salad a very unique flavor with marinated herring. I like to eat sausages with this salad. If you don’t like yogurt in your salad, you can also use mayonnaise. You can find my video for this recipe on my YouTube channel: https://youtu.be/AQgflU9VROE