Potato salad with chard, roast beef, radish and mustard dressing

Name: Potato salad with chard, roast beef, radish and mustard dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg new potatoes; 100 g Whole milk yoghurt; 1 1/2 TABLESPOONS Honey; 1-2 TEASPOONS coarse mustard; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Radishes; 2 red onions; 125 g Baby chard leaves; 200 g Roast Beef Cuts

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg new potatoes
100 g Whole milk yoghurt
1 1/2 TABLESPOONS Honey
1-2 TEASPOONS coarse mustard
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Radishes
2 red onions
125 g Baby chard leaves
200 g Roast Beef Cuts

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes
2
For the dressing, mix yoghurt, honey and mustard. Gradually fold in 2 tablespoons of oil. Season to taste with salt and pepper. Clean and wash the radishes and slice them into thin slices. Peel and halve onions and cut them into thin strips. Wash the salad and drain well in a sieve
3
Drain the potatoes, let them evaporate for 5-10 minutes and cut them in half. Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes for 8-10 minutes until golden brown. Remove and let cool for about 30 minutes
4
Mix potatoes, radishes, onions, salad and dressing. Arrange salad on two plates. Spread slices of roast beef on top
5
Preparation time 45-50 minutes. Waiting time approx. 30 minutes