Potato salad with light buttermilk yogurt dressing

Ingredients for 8 servings:

• 2 kg potatoes, waxy
• 500 ml natural yogurt
• 500 ml buttermilk
• 1 bunch of radishes
• 3 eggs
• 12 small gherkins
• 1 onion(s)
• 1 garlic clove(s)
• 1 pack of herbs, frozen 8 herbs
• 1 tbsp vinegar (I used pear vinegar)
• 1 tbsp olive oil
• 1 tbsp sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

absolutely refreshingly different – also tastes good as a pasta salad

First, boil the boiled potatoes and eggs. Slice the cold, peeled potatoes. Dice the onion and gherkins. Finely grate the radishes. Add a little salt and pepper and mix gently. For the dressing: Whisk together the yogurt, buttermilk, oil, vinegar, herbs, crushed garlic, sugar, salt, and pepper. Finely chop the very hard-boiled eggs and fold them into the dressing. Pour everything over the potatoes, radishes, and gherkins. Mix again and let it sit for a while. Adjust the seasoning if desired, as the potatoes absorb a lot of the flavor. Of course, you can adjust the quantities of the individual ingredients. A lovely, tasty, and quicker alternative is this salad with pasta instead of boiled potatoes.