in Recipes

Potato salad, light and fresh

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg jacket potatoes from the previous day
  • 4 onions, red, sliced
  • 1 cucumber(s), pitted, thinly sliced
  • 1 bunch radishes, sliced
  • 4 tbsp chives (finest)
  • 125 g mayonnaise
  • 125 g low-fat yogurt
  • 1 tbsp milk, optional
  • 1 tsp mustard, medium hot
  • white wine vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Peel the cold boiled potatoes, slice them thinly, and place them in a large bowl. Add the sliced ​​onions, thinly sliced ​​cucumbers, sliced ​​radishes, and chives. Combine the mayonnaise and yogurt in a mixing bowl. Season with mustard, vinegar, salt, and pepper. Stir everything into the salad, thinning with milk if desired, and seasoning with salt and pepper again. The potato salad should be prepared at least 2-3 hours before serving, as it tastes better when well-seasoned.

Facebook Comments

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.

Callalou

Zucchini casserole