John Myers
Ingredients for 4 servings:
- 400 g potatoes
- 1 pack of lamb’s lettuce
- some olive oil
- salt and pepper
- ½ lemon(s), juice
- 1 cup sour cream
- 1 cup of natural yogurt
- 2 cloves garlic
- 2 tbsp salad herbs, dried
- salt and pepper
- some olive oil
- 1 dashes lemon juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
quick and easy to prepare
Peel, boil, and cut the potatoes into eighths. Wash the lamb’s lettuce and separate the leaves from the stalk. Toss the potatoes with a little olive oil, salt, pepper, and the juice of half a lemon. Fold in the lamb’s lettuce at the end and garnish the salad with it. For the remoulade, combine the sour cream, yogurt, sliced garlic cloves, herbs, a little salt, a little pepper, olive oil, and a squeeze of lemon juice and serve with the potato salad.
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