Creamy potato salad with apple-cucumber salsa

Name: Creamy potato salad with apple-cucumber salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 kg small waxy potatoes; 1 Onion; 100 g Salad cream; 150 g Whole milk yoghurt; 2 TABLESPOONS Yeast flakes; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp sugar, salt, pepper; 200 g Gherkins; 5 TABLESPOONS Brew from the gherkin jar; 5 Spring onions; 1/2 bunch Parsley; 1 collar Chives; 1 sour apple (approx. 200 g each)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

A potato salad that'll turn anyone's head. Firstly, because it's so nice and creamy - and secondly, because the apple-cucumber salsa is delicious to put in. Who needs sausages anymore?

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.5 kg small waxy potatoes
1 Onion
100 g Salad cream
150 g Whole milk yoghurt
2 TABLESPOONS Yeast flakes
4 TABLESPOONS White wine vinegar
7-10 Tbsp sugar, salt, pepper
200 g Gherkins
5 TABLESPOONS Brew from the gherkin jar
5 Spring onions
1/2 bunch Parsley
1 collar Chives
1 sour apple (approx. 200 g each)

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes until firm to the bite, depending on size. Drain potatoes, rinse with cold water and peel. Leave to cool a little.
2
In the meantime peel and finely dice the onion. Place the salad cream, yoghurt, yeast flakes, vinegar, approx. 1 tbsp. sugar and cucumber stock in a tall mixing bowl and puree as finely as possible. Season to taste with salt and pepper.
3
Clean and wash spring onions and cut them into fine rings. Wash the herbs and shake dry. Cut chives into fine rolls, chop parsley leaves. Drain cucumbers and dice finely. Wash the apple and rub dry. Cut the flesh into thin slices from the core and then cut into fine cubes.
4
Stir half of the prepared ingredients into the dressing. Cut the potatoes into slices and mix them carefully with the dressing. Arrange salad on a large plate and sprinkle with remaining ingredients.