Festive potato salad with yoghurt instead of mayonnaise
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ingredients
5 pcs large potatoes (cooked separately) 4 pcs hard-boiled egg 1 pcs large onion (yellow) 1 packet frozen peas and carrots (mix) 6 pcs pickles 1 pcs creamy white yoghurt (large) 2 tbsp French mustard 1/2 cup vinegar 1/2 cup water salt, ground black pepper
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Simple classic in a lightened up version. Instead of mayonnaise, we use yogurt flavored with spices and mustard. Tastes delicious and without regrets.
1.
Cook the peeled eggs and hard-boiled eggs and let them stand in cold water so they peel easily. Finely chop the onion. Cook the carrot and pea mixture.
2.
While everything is cooking, prepare the sour dressing. Bring the vinegar, water and salt to the boil and immediately set aside. Let cool.
3.
In a large bowl, cut the potatoes and eggs into smaller cubes.
4.
Add the onion and carrots and peas.
5.
Now it’s the turn of the diced sterilized cucumbers.
6.
Mix the whole mixture well. Pour in the cooled vinaigrette and stir gently.
7.
Prepare the yoghurt dressing. Mix the large white yoghurt with mustard, salt and pepper to taste.
8.
Add the mixture to the salad and toss some more. Let stand in the refrigerator and serve – as you are used to.
