John Myers
Ingredients for 4 servings:
- 14 m.-sized potatoes
- ½ cup sour cream
- 4 tbsp natural yogurt
- 2 tbsp salad cream
- 2 tbsp pesto, green
- 1 stalk of lemon verbena
- ¼ bunch chives
- 12 cocktail tomatoes
- ½ bell pepper(s), red
- e.g. salt and pepper
- n. B. Paprika powder, sweet
- e.g. chili flakes
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Peel the potatoes, cut into pieces, and cook as usual. Mix the sour cream, yogurt, salad cream, and pesto to make a salad dressing. Finely slice the lemon verbena leaves and chives. Quarter the cherry tomatoes and dice the bell pepper. Add the herbs and chopped vegetables to the salad dressing and mix everything together. When the potatoes are tender (not too soft, as they will still absorb moisture from the sauce), drain and let cool slightly. Meanwhile, season the salad dressing with salt, pepper, paprika, and chili flakes, if desired. Add the potato pieces to the salad dressing and mix. Refrigerate the potato salad for at least 30 minutes before serving.
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