John Myers
Light Potato Salad
The perfect light potato salad recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 4 piece Organic eggs
- 2 piece Fresh onions
- 2 piece Organic egg yolks
- 400 g Greek cream yogurt
- 2 piece Cox Orange apples
- 5 piece Tomatoes
- 4 piece Pickled cucumbers pickled
- 1 tbsp Sugar
- 3 tbsp Rapeseed oil
- 2 tbsp White wine vinegar
- Salt and pepper
- Boil the potatoes with their skins in a little salted water and caraway seeds. Let cool down – preferably overnight. Peel, cut in half and cut into half rings or cubes.
- Boil the eggs hard but don’t turn them blue (could hide an intention to kill) Cut the eggs into cubes.
- Peel the onions and dice them too.
- In a salad bowl we first mix vinegar with sugar, salt and black pepper from the mill. Then add the potatoes, eggs and onions. Mix everything well.
- I use a measuring cup for the salad dressing. In it we mix the Greek cream yoghurt with the egg yolks and oil.
- The apples are now peeled quickly so that they do not turn brown, diced and added to the dressing straight away. Stir in nicely.
- The pickles are now also diced into small pieces, as are the tomatoes. Also add to the dressing and stir in.
- Finally both parts (potatoes with onions and eggs as well as the dressing) are mixed together and mixed well. Season well again.
- I always prepare the salad a day in advance so that it can flow well. The next day I taste again and garnish with tomatoes and eggs.
- We had a barbecue with the family yesterday, it was a great success. I hope for you too, should you try it.
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