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🍽️ Cheerful Spring Vegetable Salad

461 kcal · 30 min · 4 servings

Ingredients

• 700 g firm-boiling potatoes
• 2 medium leek stalks
• 2 red bell peppers
• 200 g mushrooms
• 2 tbsp oil
• 150 g yogurt
• 100 g mayonnaise
• 1 tsp mustard (medium hot)
• 1 tbsp lemon juice
• salt
• pepper from the mill
• sugar
• 3 bunches fresh chives

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in salted water.
3. 3. Cook the potatoes for about 25 minutes until tender.
4. 4. Shock the potatoes with cold water.
5. 5. Peel the cooled potatoes.
6. 6. Clean the leeks and wash them.
7. 7. Cut the leeks into rings.
8. 8. Quarter the bell peppers.
9. 9. Remove the seeds from the pepper quarters.
10. 10. Wash the deseeded pepper quarters.
11. 11. Cut the peppers into small cubes.
12. 12. Brush the mushrooms clean.
13. 13. Halve large mushroom caps.
14. 14. Heat oil in a frying pan.
15. 15. Add the mushrooms to the hot pan.
16. 16. Fry the mushrooms over medium heat for a few minutes.
17. 17. Stir the mushrooms constantly.
18. 18. Lightly salt the mushrooms.
19. 19. Lightly pepper the mushrooms.
20. 20. Whisk yogurt, mayonnaise, and mustard together in a bowl.
21. 21. Season the sauce with lemon juice.
22. 22. Season the sauce with pepper.
23. 23. Season the sauce with salt.
24. 24. Season the sauce with sugar.
25. 25. Cube the boiled potatoes.
26. 26. Mix the potato cubes with the leeks.
27. 27. Mix the mixture with the peppers.
28. 28. Mix the mixture with the mushrooms.
29. 29. Pour the sauce over the vegetable salad.
30. 30. Toss everything well together.
31. 31. Let the salad marinate for at least 1 hour.
32. 32. Taste the salad again and adjust seasoning.
33. 33. Wash the chives.
34. 34. Shake the chives dry.
35. 35. Line the edges of a long glass dish with the chives.
36. 36. Carefully fill the salad into the prepared dish.
37. 37. Serve the salad.

Nutrition per serving

• kcal: 461
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 40 g