Potato and pepper salad with smoked pork chop

Ingredients for 6 servings:

• 1 kg potatoes
• 1 onion(s)
• 2 tbsp oil
• 600 g smoked pork, boned
• 3 tbsp yogurt (whole milk)
• 6 tbsp mayonnaise
• salt and pepper
• 500 g bell pepper(s), mixed
• 1 bunch of spring onions
• 4 tbsp milk
• 2 tbsp vinegar (white wine vinegar)
• Herbs for garnishing
• ¼ liter of water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel and quarter the onion. Heat oil in a casserole dish. Brown the smoked pork, turning occasionally. Add the onion quarters. Pour in 1/4 liter of water, cover, and simmer for about 20 minutes. Cook the potatoes with their skins on. Drain, rinse, peel, and slice. Let cool. Mix together the yogurt, mayonnaise, salt, and pepper. Mix with the potato slices. Trim and dice the bell peppers, trim the spring onions, and slice them into rings. Mix both ingredients into the potatoes. Stir in milk until smooth, if desired. Stir in the vinegar. Let the smoked pork rest for about 5 minutes. Then cut into thin slices. Place the potato salad in a bowl and arrange the smoked pork slices on top. Serve garnished with herbs.