Curry Potato Salad with Yogurt Dressing
Servings: 4 people
Ingredients
Dressing:
- 1 piece Diced onions
- 2 piece Hard-Boiled chicken eggs, cut into pieces
- 50 g Celery bulbs roughly diced
- 4 piece Pickled cucumbers
- 10 piece Olives, green
- 40 g Diced Emmental cheese
- 1 piece Sweet peppers
- 30 g Ham cubes
- 80 g Salad majonnaise
- 1 tbsp Rapeseed oil
- 150 g Yogurt 3.5%
- 1 tbsp Cucumber water [from the pickles]
Spices:
- 2 El Curry spice mix
- 1 pinch Pepper
- 1 tbsp Freshly chopped rosemary
Instructions
Potato salad:
- Boil and peel the jacket potatoes the day before, hard-boil the eggs and let them cool down and peel them. Wash and clean the vegetables, as well as the cheese. Chop all solid ingredients and mix with the dressing in a salad bowl.
Topping:
- One stalk each with leaves of celery and basil leaves.
Nutrition
Serving: 100g | Calories: 303kcal | Carbohydrates: 6.2g | Protein: 5.5g | Fat: 29g