Summary

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

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Instructions

1. 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.
2. In the meantime, stir the dressing and wash, clean and cut the vegetables.
3. Carefully mix the still lukewarm potato slices into the dressing and let it steep for 30 minutes. Add the vegetables and mix.
4. Can be served immediately.
5. The potato salad tastes better if it permeates for a few hours.