John Myers
Salad: Potato Salad with Yogurt Mayonnaise
The perfect salad: potato salad with yogurt mayonnaise recipe with a picture and simple step-by-step instructions.
* for the dressing
- 4 Eggs
- 1 Peppers yellow
- 10 Gherkins pickles
- 1 Egg
- 0,5 tbsp Mustard
- 0,5 tbsp Vinegar
- 0,5 tsp Salt
- 1 pinch Pepper
- 100 ml Oil
- 2 tbsp Cucumber water
- 100 g Yogurt
- Boil the potatoes, peel them, then let them cool and cut them into slices.
- Boil the eggs hard, peel them and cut them into small pieces (with the help of an egg cutter).
- Peel the bell peppers, remove the seeds and membranes and cut into small pieces.
- Cut cornichons into thin slices.
- Put all ingredients in a large bowl and mix together.
- For the mayonnaise, put the egg, mustard, vinegar and spices in a tall, narrow container. Beat this with a hand blender until frothy. Add the oil in sips and beat again and again until frothy.
- When the mayonnaise is firm, stir in the cucumber water and yogurt.
- Now add the dressing to the bowl and stir in thoroughly.
- Put in the refrigerator for at least 1 hour to steep.
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