Office potato salad with light cucumber dressing and cottage cheese tsatsiki

Name: Office potato salad with light cucumber dressing and cottage cheese tsatsiki
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 1 kg new potatoes; 1 Cucumber; 4 TABLESPOONS light balsamic vinegar; 1 TABLESPOON medium hot mustard; 200 g Kefir; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Chives; 1 Garlic clove; 200 g Cottage cheese; 100 g young spinach

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Cook once, enjoy twice: That leaves a portion of potato salad and cottage cheese tzatziki for the office. Tip: Pack the spinach separately, otherwise it will collapse.

vegetarian,Noon,fresh,Miscellaneous,Salads & Snacks,very easy

COOK TIME
40 mins

TOTAL TIME
100 mins

Ingredients

Servings: 4

1 kg new potatoes
1 Cucumber
4 TABLESPOONS light balsamic vinegar
1 TABLESPOON medium hot mustard
200 g Kefir
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Chives
1 Garlic clove
200 g Cottage cheese
100 g young spinach

Directions

1
Wash the potatoes thoroughly and cook them with their skins in boiling water for about 20 minutes. Drain, quench and let cool.
2
Peel the cucumber for the dressing. Cut about half of the cucumber into coarse pieces and put them into a tall mixing bowl. Add vinegar and mustard and puree everything finely with a hand blender. Stir in kefir well. Season to taste with salt, pepper and sugar. Wash the chives, shake dry and cut into fine rolls. Stir in, chill dressing.
3
For the tzatziki, peel and finely chop the garlic. Halve the remaining cucumber lengthwise and remove seeds. Grate the cucumber. Mix cottage cheese, cucumber and garlic, season with salt and pepper, chill.
4
Sort the spinach, wash and drain. Cut potatoes into slices and mix with dressing. Fold 50 g spinach into half the potato salad. Take the rest separately the next day. Eat tzatziki with it.