Summary

Ingredients

• 1.2 kg potato (s), cooked, peeled, sliced
• 6 medium tomato (s)
• 1 zucchini
• 2 stalks celery
• 200 ml vegetable stock
• 2 bunches chives, cut into rolls
• 500 g natural yohurt 3.5%
• salt and pepper
• sugar
• 1 tablespoon pumpkin seed oil
• 3 tablespoon lemon juice

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Instructions

1. Core the tomatoes, cut into cubes; Finely slice the zucchini; Cut the celery into thin slices. Bring the vegetable stock to the boil, cook the celery slices in it for 1 minute, add to the potatoes with the vegetable stock, leave to stand for 30 minutes.
2. Mix the yogurt, oil and lemon juice, season with salt, pepper and sugar, fold in the chives. Mix the potatoes with the tomatoes, zucchini and the salad dressing.