John Myers
Ingredients for 6 servings:
- 1 ¼ kg potatoes
- 1 onion(s)
- 2 apples, e.g. Jonagold or Topaz
- 100 g walnut kernels
- 100 ml vegetable stock
- 250 g salad cream
- 150 g whole milk yogurt
- some salt
- some black pepper, freshly ground
- some sugar
- some chives
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
With apples and walnuts
Wash the potatoes thoroughly, cover with water, bring to a boil, and then simmer for about 20 minutes. Drain, rinse, peel, and allow to cool. Peel and finely dice the onion. Cut the apples into eighths and core them. Cut the apple eighths into small pieces. Halve the walnuts. Bring the vegetable stock to a boil. Slice the potatoes and pour the stock over them. Add the onion, apples, and walnuts. Mix the salad cream with the yogurt and fold into the potato salad. Season to taste with a little salt, a few grinds of freshly ground black pepper, and a pinch of sugar. Finely chop the chives and fold them in.
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