Light fried potatoes with roast beef and light remoulade

Name: Light fried potatoes with roast beef and light remoulade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 100 g Gherkins (glass); 1 collar Chives; 300 g Skimmed milk yoghurt (0,1 % fat); 75 g fat-reduced salad cream (10 % fat); 2 TABLESPOONS Cucumber water (glass); 15 g Capers (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Smoke salt; 8 discs (25 g each) Roast beef cold cuts

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
100 g Gherkins (glass)
1 collar Chives
300 g Skimmed milk yoghurt (0,1 % fat)
75 g fat-reduced salad cream (10 % fat)
2 TABLESPOONS Cucumber water (glass)
15 g Capers (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Smoke salt
8 discs (25 g each) Roast beef cold cuts

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse and peel. Let potatoes rest for about 45 minutes. In the meantime dice cucumbers finely. Wash chives, shake dry and cut into fine rolls.
2
Mix yoghurt, salad cream and cucumber water. Add capers, chives and cucumber, except for 1 tbsp. for garnishing. Season to taste with salt and pepper. Peel and finely chop the onion. Cut potatoes into slices. Mix potatoes and oil. Heat a large pan and fry the potatoes in it over medium heat until crispy brown, turning them over. Shortly before the end of the frying time add onions. Season with smoked salt and pepper.
3
Cut potatoes into slices. Mix potatoes and oil. Heat a large pan and fry the potatoes in it over medium heat until crispy brown, turning them over. Shortly before the end of the frying time add onions. Season with smoked salt and pepper. Arrange potatoes, roast beef and tartar sauce sprinkled with capers, chives and cucumber. Add the rest of the tartar sauce extra
4
Waiting time approx. 30 minutes