Spicy Potato Salad with Lots Of Crunchy Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg triplets, waxy
- 0.5 ½ cucumber (s)
- 250 g cocktail tomatoes
- 1 bell pepper (s), yellow or red
- 1 bunch spring onion (s)
- 4 medium pickled cucumber (s)
For the dressing:
- 100 g mayonnaise, homemade or a ood finished product
- 100 g yourt, Greek
- 80 ml cucumber water
- 1 tablespoon mustard, medium hot
- 1 teaspoon, straightened harissa
- 2 teaspoons spices (patata brava), e.g., anchor herb
Print Recipe
Pin Recipe Instructions
- Wash the triplets and cook in salted water for about 20 minutes. Drain, allow to evaporate and peel and cut into slices while still warm.
- In the meantime, stir the dressing and wash, clean and cut the vegetables.
- Carefully mix the still lukewarm potato slices into the dressing and let it steep for 30 minutes. Add the vegetables and mix.
- Can be served immediately.
- The potato salad tastes better if it permeates for a few hours.
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