John Myers
Contents
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Ingredients
- 1000 g Small, new potatoes
- 500 g Greek yogurt 10% fat
- 3 Red Pointed peppers
- 2 Garlic cloves
- 1 Red Onion, finely diced
- 3 Gherkins, finely diced
- 3 Spring onions, cut into thin rings
- Espelette pepper
- Black pepper from the mill
- Salt
Instructions
- Halve the pointed peppers lengthways and place them with the cut surface facing down on a baking sheet and then roast it on the top shelf in the oven at 250 degrees for 10-15 minutes until the skin blisters and turns black. Then take the peppers out of the oven and put them in a freezer bag for about 20 minutes. Wash and scrub the potatoes well and then cook them in sufficiently salted water.
- Put the yogurt in a bowl. Peel off the skin of the roasted peppers (it's super easy now) and add the peppers to the yogurt. Now add the garlic cloves as well. And now finely puree everything with the hand blender. Then season very strongly with salt, pepper and Espelette pepper. Then add the onion and gherkins and stir.
- Now drain the potatoes and drain for about 5 minutes. Then cut into slices or cubes - with the skin (the skin is still so tender and tastes so wonderful on the new potatoes, it would be a shame if it were removed) and add the potato to the yogurt while it is still hot, also add the spring onion rings and mix and then let it steep in the refrigerator for at least 4 hours.
