Potato and Vegetable Salad

Name: Potato and Vegetable Salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g waxy potatoes; 250 g green beans; 250 g Carrots; 7-10 Tbsp Salt; 2 small onions; 6-8 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 5-6 Tbsp Oil; 50 g Gherkins (from the jar); 3 Eggs (size M); 1/2 Rocket salad (200-250 g); 1/2 bunch Dill; 1/2 bunch Chives; 1/2 bunch Parsley; 1 Garlic clove; 200 g Whole milk yoghurt; 75 g Salad Mayonnaise

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g waxy potatoes
250 g green beans
250 g Carrots
7-10 Tbsp Salt
2 small onions
6-8 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
5-6 Tbsp Oil
50 g Gherkins (from the jar)
3 Eggs (size M)
1/2 Rocket salad (200-250 g)
1/2 bunch Dill
1/2 bunch Chives
1/2 bunch Parsley
1 Garlic clove
200 g Whole milk yoghurt
75 g Salad Mayonnaise

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime clean and wash the beans and carrots. Break the beans once, slice the carrots lengthwise and cut them diagonally into pieces. Cover the vegetables and cook in little boiling salted water for 10-15 minutes. Peel and finely dice onions and mix half of them with vinegar, salt and pepper. Finally, fold in the oil.
2
Pour the vegetables onto a sieve and let them drip off. Rinse potatoes under cold water and peel off the skin. Cut the still warm potatoes into slices in the marinade and add the vegetables. Dice the cucumbers and add them together with 3-4 tablespoons of cucumber water. Let the salad stand for about 30 minutes. In the meantime, boil the eggs in boiling water for about 10 minutes, rinse with cold water and let them cool down. Wash the romaine lettuce, drain well and cut into fine strips, except for a few pretty leaves. Wash dill, chives and parsley, dab dry and chop finely except for a little bit for garnishing. Peel the garlic and press it through a garlic press. Mix yoghurt, mayonnaise, herbs, garlic and the remaining onion. Season to taste with salt and pepper.
3
In the meantime, boil the eggs in boiling water for about 10 minutes, rinse with cold water and let them cool down. Wash the romaine lettuce, drain well and cut into fine strips, except for a few pretty leaves. Wash dill, chives and parsley, dab dry and chop finely except for a little bit for garnishing. Peel the garlic and press it through a garlic press. Mix yoghurt, mayonnaise, herbs, garlic and the remaining onion. Season to taste with salt and pepper. Sprinkle with chives and dill. Peel and cut the eggs into six. Mix the lettuce strips with the potato salad and arrange on a plate, garnished with the whole lettuce leaves and parsley. Finally arrange ice creams on top. Add yoghurt and herb sauce extra
4
Sprinkle with chives and dill. Peel and cut the eggs into six. Mix the lettuce strips with the potato salad and arrange on a plate, garnished with the whole lettuce leaves and parsley. Finally arrange ice creams on top. Add yoghurt and herb sauce extra