Potato Salad with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 21 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), small, already cooked
- 1 cucumber (s)
- cherry tomato
- chives
- parsley
- Dill
- 100 g mayonnaise, liht
- 1 cup yogurt, low-fat
- 1 teaspoon mustard (medium hot or Dijon)
- salt and pepper
- Paprika powder
- Sugar or liquid sweetener
- 4 tablespoon vinegar
- Garlic
Print Recipe
Pin Recipe Instructions
- Cut the cooked potatoes into small slices, halve the cucumber lengthways, remove the seeds and then cut the cucumber into slices. Halve or quarter the tomatoes, cut the chives into rolls, chop the parsley and dill very finely. Put everything in a bowl.
- Mix yogurt with mayonnaise, mustard and vinegar and season with salt, pepper, paprika and sugar or sweetener.
- Then mix everything together and let the salad soak in the fridge for about 45 minutes.
- A little tip: a small clove of garlic pressed through in the dressing also tastes very good!
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