Vegetarian potato salad with yogurt and radishes

Ingredients for 10 servings:

• 2 kg jacket potatoes
• 1 jar of shallots
• 6 eggs, hard-boiled
• ½ bunch radishes
• 1 bunch parsley, flat
• 500 g cream yogurt, Greek or Turkish
• 3 tbsp mustard
• 1 tbsp tomato paste
• 3 tbsp mayonnaise
• 1 dashes Maggi
• 1 tbsp stock powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Boil the potatoes in their jackets, let them cool, peel, and slice. Add the shallots and their marinade to the potatoes, stir briefly, and let them marinate. Meanwhile, dice the eggs, slice the radishes, and finely chop the parsley. Mix the yogurt, mustard, tomato paste, mayonnaise, Maggi, stock powder, pepper, salt, and parsley into a sauce. Add all ingredients to the potatoes, cover, and let marinate for a few hours. Season to taste if desired. Tip: If the radish leaves are very fresh, they can be easily mixed into the salad after being cleaned and finely sliced.