Potato salad, light

Ingredients for 6 servings:

• 1.2 kg potatoes, cooked, peeled, sliced
• 6 m.-large tomato(s)
• 1 zucchini
• 2 stalk(s) Celery
• 200 ml vegetable stock
• 2 bunch chives, cut into rolls
• 500 g natural yogurt 3.5%
• salt and pepper
• Sugar
• 1 tbsp pumpkin seed oil
• 3 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with chive yogurt sauce

Core and dice the tomatoes; thinly slice the zucchini; and thinly slice the celery. Bring the vegetable stock to a boil, cook the celery slices for 1 minute, add them to the potatoes along with the vegetable stock, and let stand for 30 minutes. Mix the yogurt, oil, and lemon juice. Season with salt, pepper, and sugar. Fold in the chives. Mix the potatoes with the tomatoes, zucchini, and salad dressing.