Light Potato Salad with Paprika
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 1 red pepper (s)
- 1 yellow pepper (s)
- 1 onion (s), red
- 1 cup yogurt (200 g)
- 100 g salad cream
- 1 bunch parsley, curled
- 4 tablespoon vinegar (apple cider vinegar)
- some salt and pepper
- some olive oil
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in plenty of salted water the day before. After cooling, peel and cut into slices.
- Mix the potatoes and the finely chopped parsley in a salad bowl.
- Mix the dressing in a separate bowl. Mix 1 cup of yogurt with the salad cream and apple cider vinegar. Season to taste and season with salt and pepper to taste.
- Clean the peppers and peel the onion. Cut everything into thin strips and sweat in a little olive oil so that everything is nice and soft. Let it cool down and then mix it with the potatoes and dressing. Possibly season with more salt and pepper.
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