Boiled potato salad with curry cream

Name: Boiled potato salad with curry cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.2 kg small new potatoes; 200-250 g Sweet peas; 7-10 Tbsp or 200 g frozen peas; 7-10 Tbsp Salt; 250 g cherry tomatoes or; 7-10 Tbsp small tomatoes; 3 tablespoons (75 g) Salad Mayonnaise; 300 g Skimmed milk yoghurt; 8-10 Tbsp Milk; 2-3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp some sugar, 1-2 tsp curry; 7-10 Tbsp white pepper; 2-3 stem(s) flat leaf parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1.2 kg small new potatoes
200-250 g Sweet peas
7-10 Tbsp or 200 g frozen peas
7-10 Tbsp Salt
250 g cherry tomatoes or
7-10 Tbsp small tomatoes
3 tablespoons (75 g) Salad Mayonnaise
300 g Skimmed milk yoghurt
8-10 Tbsp Milk
2-3 TABLESPOONS Balsamic vinegar
7-10 Tbsp some sugar, 1-2 tsp curry
7-10 Tbsp white pepper
2-3 stem(s) flat leaf parsley

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes. Quench, let cool down a little. Then remove the skin
2
Clean, wash and cook for 3-5 minutes in boiling salted water. Drain and allow to cool. Wash, quarter or slice the tomatoes
3
For the curry cream, stir mayonnaise, yoghurt and milk until smooth. Season to taste with vinegar, sugar, curry, salt and pepper. Mix the curry cream with the prepared salad ingredients. Leave to stand for at least 1 hour. Season and arrange salad again. Wash and chop the parsley and sprinkle over it