Salad: Potato and Egg Salad
Servings: 2 people
Ingredients
- 400 g Waxy potatoes
- 4 Hard-Boiled eggs
- 6 Gherkins pickles
- 1 Pointed peppers
- 100 g Sweet corn canned drained
* for the dressing
- 100 g Yogurt
- 0,5 tsp Seasoned Salt
- 1 tsp Glücks - spice blossom preparation
- 1 pinch Espelette pepper
Instructions
- Cut the potatoes into small cubes or into slices. Cut the eggs very small. Cut the gherkins into slices. Wash the peppers, remove the seeds and membranes and then cut into small pieces.
- Put the potatoes, eggs, cucumber, bell pepper and corn in a bowl and stir.
- For the dressing, mix all the ingredients together. Then add this to the bowl and stir in.
- Now put the salad in the fridge and let it steep for a while.
Nutrition
Serving: 100g | Calories: 69kcal | Carbohydrates: 13.1g | Protein: 2.4g | Fat: 0.5g