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🍽️ Fresh Potato Salad with Mint and Yogurt Dressing

158 kcal · 30 min · 4 servings

Ingredients

• 600 g new, small potatoes
• 1 red onion
• 2 tsp chopped mint
• 2 tbsp white balsamic vinegar
• 4 tbsp vegetable broth
• salt
• pepper (from the mill)
• sugar (to taste)
• 150 g plain yogurt (skim)
• 2 tbsp lemon juice
• white pepper
• 2 tbsp chive rings
• mint (for garnish)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 25 minutes until tender.
4. 4. Drain the cooking water and let the potatoes drip dry.
5. 5. Peel the onion.
6. 6. Slice the onion into very thin rings.
7. 7. Heat 1 tablespoon of oil in a pan.
8. 8. Sauté the onion rings in the oil until they are translucent.
9. 9. Whisk vinegar, broth, salt, and pepper in a bowl to make a sauce.
10. 10. Season the sauce with sugar to taste.
11. 11. Cut the drained potatoes into quarters or eighths, depending on their size.
12. 12. Mix the potatoes with the salad dressing.
13. 13. Add half of the mint and the onion rings.
14. 14. Let the salad marinate for at least 1 hour.
15. 15. Season the yogurt with white pepper, salt, and lemon juice.
16. 16. Stir the chive rings and the remaining mint into the yogurt.
17. 17. Divide the potato salad into small bowls.
18. 18. Add a spoonful of yogurt dressing on top of the salad.
19. 19. Garnish the salad with fresh mint and serve.

Nutrition per serving

• kcal: 158
• Protein: 5 g · Fett/Fat: 2 g · Carbs: 30 g