Crispy potato salad with yoghurt dressing and schnitzel skewers

Name: Crispy potato salad with yoghurt dressing and schnitzel skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes; 1/8 l Vegetable broth; 1 1/2 TABLESPOONS White wine vinegar; 6-7 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 1 collar Radishes; 100 g Cucumber; 1 collar Chives; 100 g Salad Mayonnaise; 200 g Whole milk yoghurt; 7-10 Tbsp Salt; 4 Pork cutlet (approx. 150 g each); 1/2 Bed of garden cress; 12 wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1/8 l Vegetable broth
1 1/2 TABLESPOONS White wine vinegar
6-7 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Pepper
1 collar Radishes
100 g Cucumber
1 collar Chives
100 g Salad Mayonnaise
200 g Whole milk yoghurt
7-10 Tbsp Salt
4 Pork cutlet (approx. 150 g each)
1/2 Bed of garden cress
12 wooden skewers

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Drain, rinse and peel. Bring the stock to the boil, season with vinegar, 2-3 tbsp. oil, sugar and pepper. Cut potatoes into slices, pour the stock over them and let them stand for about 30 minutes.
2
In the meantime clean, wash and halve the radishes. Cucumber wash, clean and cut into thin slices. Wash chives, dab dry and cut finely. Mix mayonnaise, yoghurt and chives, season with salt, pepper and sugar.
3
Wash the cutlets, dab dry and possibly tap them thinner. Cut the escalopes lengthwise into 3 strips each. Put the strips on wooden skewers. Heat 4 tablespoons of oil in a pan. Fry the skewers in portions for 4-5 minutes while turning.
4
Season with salt and pepper. Remove and keep warm. Mix potatoes, radishes, cucumber slices and yoghurt sauce and season with salt and pepper. Arrange salad on plates. Cut cress from the bed and sprinkle on the salad.
5
Add the schnitzel skewers.