Homemade BBQ salad!

20 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 5 large potatoes
  • pine nuts
  • 50 gr cherry tomatoes
  • 1 red onion
  • 1 lemon
  • fresh parsley
  • fresh chives
  • 1 clove of garlic
  • 2 table spoons of yogurt
  • 1 table spoon of mayonnaise
  • 1 teaspoon of mustard
  • 2 eggs

How to prepare it:

Peel the potatoes, cover them with water and put them on the stove, bring the water to the boiling point and boil the potatoes for 12 minutes. Add the eggs and boil the eggs for 8 min along with the potatoes. Remove the eggs after 8 minutes and rinse them down with cold water. Put them aside so they can cool down. Rinse the potatoes as well and let them cool down too.

Chop the parsley and chives, keep a bit of the parsley aside. Put the rest of the herbs in a mixing bowl along with the yogurt, mayonnaise, mustard, some lemon juice and a bit of salt and pepper. Peel the garlic, cut it in half and remove the root. Squeeze the garlic into the bowl. Stir well till you have a smooth yogurt dressing.

Cut the tomatoes in quarters and the eggs in small pieces. Keep 3 slices of the eggs and a couple of pieces of the tomatoes aside for the garnish. Peel and fine slice the onion.

Cut the potatoes in bite sized pieces and put them in a large bowl, add the tomatoes and the eggs. Poor the yogurt dressing on top and stir well. Add the onion to the mix and stir once more.

Dress up your plates with a big spoon of the salad, a couple of slices of the egg on top and divide the pine nuts, the tomatoes and some parley on top. You’ve got yourself a colorful potato salad!