Summary

Ingredients

• 1 ¾ kg potato (s), waxy
• 3 spring onion (s)
• 1 cup sour cream
• 500 ml yogurt
• 2 large onions
• 3 tablespoon pumpkin seed oil
• 2 tablespoon mustard, hot
• 0.5 teaspoon ½ pepper, white, from the mill
• 0.5 teaspoon ½ salt
• 1 tablespoon broth, instant
• 4 tablespoon balsamic vinegar
• 1 tablespoon herbs (salad herbs), dried or frozen

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Instructions

1. Boil the potatoes in the skins in salted water for about 20 minutes, peel them, let them cool down and cut them into slices. Fold in the chopped onions and finely chopped spring onions.
2. Puree the remaining ingredients in a blender, add to the potatoes and fold in.