Potato Salad with Light Buttermilk Yogurt Dressing

Summary

Ingredients

• 2 kg potato (s), waxy
• 500 ml natural yogurt
• 500 ml buttermilk
• 1 bunch radishes
• 3 egg (s)
• 12 small pickles
• 1 onion (s)
• 1 clove garlic
• 1 packet herbs, frozen 8 herbs
• 1 tablespoon vinegar, (I used pear vinegar)
• 1 tablespoon olive oil
• 1 tablespoon sugar
• salt and pepper

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Instructions

1. First of all, cook jacket potatoes and eggs.
2. Cut the cold, peeled potatoes into slices. Dice the onion and pickles. Finely slice the radishes. Add a little salt and pepper and stir carefully.
3. The dressing:
4. Mix yogurt, buttermilk, oil, vinegar, herbs, pressed garlic, sugar, salt and pepper well together. Chop the very hard-boiled eggs and fold into the dressing.
5. Pour everything over the potatoes, radishes, pickles. Mix again and let it steep a little. If necessary, add seasoning, as the potatoes soak up a lot of seasoning.
6. Of course you can change the amount of the individual ingredients.
7. A nice, tasty and faster alternative is this salad with pasta instead of jacket potatoes.