Potato salad with yoghurt-cheese sauce

Name: Potato salad with yoghurt-cheese sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 collar (approx. 200 g) Spring onions; 1 red pepper; 200 g Cabanossi; 2-3 Garlic cloves; 100 g Sheep's cheese; 10 black olives (with stone); 50 g green olives (without stone); 1 (150 g ) Mug of whole milk yoghurt; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Basil leaves

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 collar (approx. 200 g) Spring onions
1 red pepper
200 g Cabanossi
2-3 Garlic cloves
100 g Sheep's cheese
10 black olives (with stone)
50 g green olives (without stone)
1 (150 g ) Mug of whole milk yoghurt
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Basil leaves

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime, clean and wash the spring onions and peppers. Cut spring onions into rings, peppers into pieces and cabanossi into slices.
2
Peel the garlic and press it through a garlic press. Dice the feta cheese. Stone half of the black olives. Cut two green olives into slices. Mash the rest of the green olives, garlic, feta cheese and pitted black olives.
3
Stir in yoghurt and olive oil and season with salt and pepper. Drain the potatoes, rinse and peel. Slice the potatoes and let them cool down a little. Mix potatoes, spring onions, bell peppers and cabanossi and arrange on a plate.
4
Spread the yoghurt-cheese sauce over it and serve sprinkled with the olive slices and the remaining black olives. Garnish with basil as desired.