Potato Salad with Cucumbers and Capers

A very tasty and creamy potato salad is pleasantly spiced up with cucumbers and capers. The salad is an excellent side dish for boiled or roasted meat, and it also pairs wonderfully with baked fish.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Potatoes, white

  • 8 spoon Yogurt, plain, from whole milk

  • 4 spoon Mayonnaise

  • 2 spoons Oil, vegetable oil, canola

  • 2 spoons Juice, lemon

  • 2 teaspoons Carp, soaked

  • 8 pieces Cucumbers, sour

  • 6 twig Parsley, fresh

  • pieces Salt, table

Steps

  1. Thoroughly wash the potatoes and scrub them if necessary. Place them in a large pot and cover with enough cold salted water to fully submerge them. Boil them in their skins for 25 to 30 minutes until tender. Check if the potatoes are cooked by inserting a sharp knife. Drain the cooked potatoes and let them cool.

  2. Dice the cucumbers and roughly chop the capers. Rinse the parsley sprigs under running water, shake them dry, and finely chop them. Add all the dressing ingredients to a bowl and mix well. Season the prepared dressing with pepper and salt to taste.

  3. Peel the still-warm potatoes and slice them to your desired thickness. Place the slices in a large bowl. Pour the prepared dressing over the sliced potatoes and mix well to ensure all slices are evenly coated. Chill the salad thoroughly in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 87.39 kcal
  • Fat: 4.99 g
    • Saturated Fat: 0.7 g
  • Carbohydrates: 8.23 g
    • Sugars: 1.58 g
  • Protein: 0.79 g
  • Fiber: 1.14 g

Advice

Feel free to add fresh cucumber slices to the salad if desired.