Potato salad with curry cream

Name: Potato salad with curry cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg small, new potatoes; 200 g Sweet peas; 7-10 Tbsp Salt; 200 g cherry tomatoes; 3 TABLESPOONS mayonnaise; 150 g Skimmed milk yoghurt; 2-3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 1-2 TEASPOONS Curry; 2 stem(s) flat leaf parsley; 7-10 Tbsp Parsley leaves

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg small, new potatoes
200 g Sweet peas
7-10 Tbsp Salt
200 g cherry tomatoes
3 TABLESPOONS mayonnaise
150 g Skimmed milk yoghurt
2-3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
1-2 TEASPOONS Curry
2 stem(s) flat leaf parsley
7-10 Tbsp Parsley leaves

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Then rinse with cold water and peel. In the meantime, clean and wash the sugar snap peas and cook them in boiling salted water for about 5 minutes.
2
Wash, clean and quarter the tomatoes. For the cream, stir mayonnaise, yoghurt and vinegar until smooth. Season with salt, pepper, sugar and curry. Fold the curry cream into the prepared salad ingredients. Wash, chop and sprinkle over the parsley.
3
Serve garnished with parsley leaves.