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🥗 Fresh Potato and Cucumber Salad with Cottage Cheese

281 kcal · 30 min · 4 servings

Ingredients

• 700 g mostly waxy potatoes
• salt
• 1 cucumber
• 1 tart apple
• 1 lemon (juice)
• 250 g yogurt (3.5% fat)
• pepper
• 1 pinch raw cane sugar
• 1 bunch dill
• 8 walnut half kernels
• 150 g cottage cheese

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for 20 to 25 minutes until tender.
4. 4. Drain the water and let the potatoes cool down slightly.
5. 5. Peel the cooled potatoes.
6. 6. Cut the potatoes into small cubes.
7. 7. Peel the cucumber.
8. 8. Cut one quarter of the cucumber into thin slices.
9. 9. Halve the remaining part of the cucumber.
10. 10. Scrape out the seeds with a spoon.
11. 11. Dice the cucumber flesh into small pieces.
12. 12. Rinse the apple.
13. 13. Quarter the apple and remove the core.
14. 14. Dice the apple pieces into small bits.
15. 15. Halve the lemon.
16. 16. Squeeze the juice from the lemon.
17. 17. Mix the yogurt with the lemon juice.
18. 18. Season the yogurt mixture with salt, pepper, and sugar.
19. 19. Fold the potato cubes into the yogurt mixture.
20. 20. Fold the cucumber cubes into the mixture.
21. 21. Fold the apple cubes into the mixture.
22. 22. Rinse the dill under running water.
23. 23. Shake the dill dry.
24. 24. Finely chop the dill.
25. 25. Fold the dill into the salad.
26. 26. Coarsely chop the walnut kernels.
27. 27. Plate the potato salad.
28. 28. Garnish the salad with the cucumber slices.
29. 29. Place the cottage cheese on top of the salad.
30. 30. Sprinkle the chopped walnuts over the salad.
31. 31. Serve the salad immediately.

Nutrition per serving

• kcal: 281
• Protein: 12 g · Fett/Fat: 6 g · Carbs: 42 g