John Myers
Ingredients for 3 servings:
- 750 g potatoes
- 150 g natural yogurt
- 2 tbsp lemon juice
- 3 tbsp rapeseed oil
- 1 cucumber(s)
- 1 bunch of radishes
- ½ bunch arugula
- 1 bunch of chives
- 50 g sesame seeds
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes
nice and fresh, colorful and something different!
Wash the potatoes thoroughly and boil them unpeeled until al dente. They then need to cool for a few hours. Now toast the sesame seeds and let them cool down too. When the potatoes are cold, roughly dice them. Clean and thinly slice the radishes. Dice the cucumber, finely slice the chives, and roughly chop the (well-washed) arugula. Mix all of the diced, sliced, and chopped ingredients together (ideally with your hands). Now mix together the dressing made from yogurt, lemon juice, and oil and season with salt and pepper. Pour the dressing over the remaining ingredients. Mix everything well again and season generously with salt and pepper. Stir in the sesame seeds and serve immediately.
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