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Lukewarm lamb's lettuce with potato and yogurt sauce

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Ingredients for 4 servings:

  • 150 g lamb’s lettuce
  • 125 g yogurt
  • 2 m.-sized potatoes
  • 1 m.-sized onion(s)
  • 2 tbsp vinegar, mild, e.g. white balsamic vinegar
  • 1 tbsp oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian small meal or side dish

Wash, peel, and halve the potatoes and boil in salted water. Trim and wash the lamb’s lettuce. Peel and finely chop the onion. For the sauce, put the yogurt in a bowl and mix with the vinegar and oil. Add the onions and mix well. Add the hot, cooked potatoes, mash them finely with a fork or potato masher, and stir in. Season with salt and pepper. Fold in the lamb’s lettuce and serve immediately. It’s enough as is, or with a few extra potatoes, for a small vegetarian meal. The salad also goes well as a side dish with pan-fried dishes, meatballs, bratwurst, or similar.

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Written by John Myers

Professional Chef with 29 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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