John Myers
Salads: Potato Salad with Yogurt
The perfect salads: potato salad with yogurt recipe with a picture and simple step-by-step instructions.
- 1,5 kg Potatoes
- 5 Pc. Gherkins
- 1 Pc. Onion
- 200 ml Yogurt
- 4 tbsp Salad cream
- 1 tsp Mustard medium hot
- 1 Pc. Egg yolk
- Rapeseed oil
- Vinegar essence
- Sugar
- Iodized sea salt
- Colorful pepper from the mill
- 3 tbsp Pickled cucumber stock
- First, wash the potatoes, drain them and cook them in a saucepan with water in their skins. Drain after cooking and let cool down.
- In the meantime, prepare the salad dressing, add the yoghurt, the salad cream, the mustard, oil and the egg yolk in a mixing bowl and mix everything into a creamy dressing with the whisk, then add the cucumber stock, sugar and vinegar to the dressing as you like to taste.
- Peel off the cooled potatoes and cut into fine slices. Place the potato slices in a suitable salad bowl. Peel the onion and cut into fine cubes, also cut the pickles into small cubes, add both to the potatoes. Add some salt and pepper from the mill.
- Now pour the salad dressing over the potatoes and stir everything carefully, season again if necessary, season a little. It is best to cover the potato salad in a cool place overnight.
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