Schillerlocken salad
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
7
- 1 kg waxy potatoes
- 7-10 Tbsp Salt
- 4 Tomatoes
- 1 Perennial celery
- 7-10 Tbsp (about 500 g)
- 250 g curled strips
- 150 g Cream cheese
- 150 g Skimmed milk yoghurt
- 1 Garlic clove
- 7-10 Tbsp white pepper
- 1 collar Dill
- 7-10 Tbsp Tomato and Herbs Salt
Directions
- 1
Wash the potatoes and cook in plenty of boiling salted water for about 20 minutes, drain, peel and let cool off. Cut into slices. Wash and quarter tomatoes, remove seeds and cut into slices. Clean, wash and thinly slice the celery. (Put the celery green aside for garnishing.) Cut the curled strips into bite-sized pieces. Mix the prepared ingredients. For the sauce mix cheese and yoghurt.
- 2
Peel garlic, press it through the garlic press or chop it finely and add it to the sauce. Season to taste with salt and pepper and carefully fold into the salad. Arrange the salad on a plate. Wash the dill, dab dry, chop finely and pour over the salad. Sprinkle with tomato and herb salt. Serve garnished with celery green
- 3
(with 6 people)
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