Young Potato Salad

Of course, a delicious salad can also be made from young potatoes. The preparation is very quick, as the potatoes are not peeled before cooking, but only cut into smaller pieces, which are then boiled in hot water. While the potatoes are cooking, there is enough time to prepare a dressing from mayonnaise, yogurt, and sour cream, which is then poured over the still hot potatoes. And thats it.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 800 g Potatoes, white

  • 3 pieces Onion, young

  • 2 spoons Mayonnaise

  • 3 spoons Yogurt, plain, from whole milk

  • 3 spoons Sour cream

  • 1 teaspoon Mustard

  • pieces Parsley, fresh

  • pieces Salt, table

Steps

  1. Thoroughly wash the young potatoes under running water (if necessary, scrub them). Cut them into uniform pieces, about 2.5 to 3 cm in size, and place them in a pot of boiling water. Reduce the temperature slightly (just enough so the water doesn't boil too vigorously) and cook the potatoes for about 10 minutes - just until they soften but don't fall apart. Drain the cooked potatoes well and transfer them to a large bowl.

  2. Rinse the herbs under running water, shake them dry, and finely chop them. Slice the young onion and add it to the bowl with the potatoes. In a small bowl, prepare the dressing from mayonnaise, yogurt, sour cream, mustard, and chopped herbs, then pour it over the ingredients in the bowl. Mix well and season with salt and pepper to taste. Chill the salad in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 87.56 kcal
  • Fat: 2.94 g
    • Saturated Fat: 1.04 g
  • Carbohydrates: 12.35 g
    • Sugars: 1.42 g
  • Protein: 0.95 g
  • Fiber: 1.61 g