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Light Potato Salad with Yogurt and Apples
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Gurkerl Küche
Ein herrlich leichter und erfrischender Erdäpfelsalat, der ganz ohne schwere Mayonnaise auskommt. Die Kombination aus cremigen Erdäpfeln, knackigen Äpfeln und feinem griechischen Joghurt sorgt für ein besonderes Geschmackserlebnis. Perfekt als gesunde Beilage oder leichtes Abendessen.
Ingredients
Preparation method
It's best to cook the potatoes in their skins 12 hours in advance: Cook in salted water for approx. 22–25 minutes over medium heat, then drain and let cool completely.
Meanwhile, prepare the remaining ingredients: Finely chop the pickled gherkins and spring onions. Cut the apples (with skin) into approx. 1x1 cm cubes. Coarsely grate the carrots and hard-boiled eggs.
Peel the cooled potatoes and also cut them into approx. 1x1 cm cubes. In a large bowl, mix with the Greek yogurt, thawed peas, gherkins, spring onions, carrots, lemon juice, salt, pepper, apples, and eggs.
Chef's tip
For a particularly fine touch, you can mix some fresh chives into the salad.
Nutritional values
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