Potato Salad with Sheep Cheese and Black Olives
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g potato (s)
- 5 spring onion (s)
- 200 g sheep cheese
- 6 tomato (s), dried, in oil
- 80 g olives, black, pitted
- 3 tablespoon chives, chopped, fresher
- 1 tablespoon mint, chopped, fresh
- 100 ml olive oil
- 1 small lemon (s), add the juice
- 3 tablespoon yogurt
- 1 teaspoon mustard
- 1 teaspoon sugar, brown
- 2 tablespoon dill, chopped, fresher
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them al dente in boiling salted water. Drain, evaporate and let cool. Then cut into slices. Wash the spring onions and cut into rings. Cut the sheep cheese and the sun-dried tomatoes into cubes. Either leave the olives as they are or divide them once in the middle.
- Put the potatoes, spring onions, sheep cheese, sun-dried tomatoes, olives and all the herbs, except for the dill, in a bowl and mix well.
- For the dressing, mix the olive oil with the lemon juice. Add yogurt, dill, mustard and sugar and mix everything into a cream. Season the salad cream with salt and pepper and pour over the potato salad. Mix everything thoroughly until all ingredients are coated with the salad dressing.
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