My potato salad

Ingredients for 4 servings:

• 10 large potatoes
• 1 bell pepper(s)
• 1 cucumber(s)
• 1 can of corn
• 1 cup of natural yogurt
• ½ cup sour cream
• 1 dash of cream
• 2 packs of dill herbs (salad topping)

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegetarian, with yogurt and sour cream

First, boil the potatoes as normal and then peel them. In the meantime, combine the yogurt, sour cream, cream, and dill to make a sauce, stirring thoroughly. Cut the cooked and peeled potatoes into bite-sized pieces and add to the sauce. Once everything is well mixed, let everything sit for about 10-15 minutes. Meanwhile, chop the vegetables and drain the corn. Once the sauce has simmered, add the vegetables to the potatoes and mix well again. Let the salad sit for a while, then it’s ready to eat. The salad tastes particularly good with chicken.