Hearty Potato Salad with Yogurt Note
Salad
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Cook Time
1 h 30 min
Servings
6
Difficulty
Easy
Prep Time
60 Min
Description
This potato salad with yogurt dressing is an absolute classic that I always enjoy preparing. The combination of firm-boiling potatoes, crunchy radishes, spicy pickled cucumbers, and light poultry mortadella is simply unbeatable. The yogurt dressing makes the salad particularly fresh and light. Perfect for the barbecue season, a picnic in the park, or simply as a side dish for dinner. The salad can be prepared well in advance and tastes best when it has been marinated a little. A true all-rounder that is well received on every occasion!
Ingredients (10 ingredients)
-
1000 g firm-boiling potatoes
-
1 bunch Radishes
-
4 piece Pickled cucumbers (from the jar)
-
150 g Poultry mortadella
-
1 bunch Chives
-
300 g Low-fat yogurt
-
4 tbsp Salad mayonnaise (50% fat)
-
Salt
-
Pepper
-
Lettuce leaves
Preparation (8 steps)
Prepare potatoes
Wash 1 kg firm-boiling potatoes and place in the steamer basket. Fill 500 ml water into the mixing bowl. Insert the steamer basket and steam the potatoes for 25 Min./Varoma/speed 1.
Cool and dice potatoes
Drain the cooked potatoes, briefly quench and peel. Then cut the potatoes into cubes and place in a large bowl.
Prepare radishes and cucumbers
Clean 1 bunch of radishes, wash and cut into thin wedges. Cut 4 pickled cucumbers from the jar into thin slices. Add both to the potato cubes in the bowl.
Prepare mortadella
Cut 150 g poultry mortadella into sticks and also add to the bowl.
Chop chives
Wash 1 bunch of chives, shake dry and cut into rolls except for some for garnish. Add the chives rolls to the bowl.
Prepare dressing
Put 300 g low-fat yogurt, 4 tbsp salad mayonnaise (50% fat), salt and pepper to taste in the mixing bowl and stir for 10 sec./speed 3.
Mix salad
Pour the dressing over the potato mixture and mix everything carefully. Let the salad steep well (at least 30 minutes).
Arrange and serve
Clean some lettuce leaves, wash and drain. Place the lettuce leaves on plates and arrange the potato salad on top. Garnish with the remaining chives and serve.
Finished cooking? Great! 🎉
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Created by
Julia Schäfer
1
Rezept
0
Kochbücher
Allergens
- Milk
- Mustard
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