Boiled potatoes with brawn and yoghurt remoulade

Name: Boiled potatoes with brawn and yoghurt remoulade
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 4 small carrots (about 50 g each); 1 Onion; 4 Gherkins; 1 collar Chives; 1 collar Parsley; 2 (150 g each) Cup of skimmed milk yoghurt; 4 TABLESPOONS light salad dressing; 7-10 Tbsp Pepper; 200 g Ham and pork jelly; 7-10 Tbsp sliced

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
4 small carrots (about 50 g each)
1 Onion
4 Gherkins
1 collar Chives
1 collar Parsley
2 (150 g each) Cup of skimmed milk yoghurt
4 TABLESPOONS light salad dressing
7-10 Tbsp Pepper
200 g Ham and pork jelly
7-10 Tbsp sliced

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. In the meantime, clean, wash, peel and dice the carrots. Peel and finely dice the onion. Finely dice the gherkins. Wash herbs, dab dry, cut chives into small rolls, chop parsley finely. Put some of both aside for garnishing. Mix yoghurt and salad dressing, season to taste with salt and pepper. Add carrots, cucumber, onion, chives and parsley to the yoghurt and mix. Drain, rinse and peel the potatoes. Arrange potatoes, aspic and tartar sauce on plates and serve sprinkled with parsley and chives
2
Scarf: Meyer Mayor
3
Carrot knife: Schwietzke