Summer Potato Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g potato (s)
- 150 g natural yourt
- 2 tablespoon lemon juice
- 3 tablespoon rapeseed oil
- 1 cucumber (s)
- 1 bunch radishes
- 0.5 ½ bunch rocket
- 1 bunch chives
- 50 g sesame seeds
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the potatoes well and cook them unpeeled until al dente. You then have to cool down well for a few hours. Now toast the sesame seeds and let them cool down.
- When the potatoes are cold, roughly dice them. Clean the radishes and cut into thin slices. Dice the cucumber, cut the chives into fine rolls and roughly chop the rocket (washed well). Mix well all the ingredients that have already been diced, cut and chopped (preferably with your hands).
- Now stir together the dressing made from yogurt, lemon juice and oil and season with salt and pepper. Now pour the dressing over the remaining ingredients. Mix everything well again and season well with salt and pepper. Mix in the sesame seeds and serve immediately.
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