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🍽️ Hearty Potato and Vegetable Salad with Yogurt Dressing

346 kcal · 30 min · 4 servings

Ingredients

• 1 kg waxy potatoes
• salt
• 4 eggs
• 0.5 lemon
• 185 g tuna in its own juice
• 40 g capers
• 300 g yogurt (0.3% fat)
• 150 g sour cream
• 3 tbsp olive oil
• pepper
• 500 g carrots
• 200 g peas (frozen)
• 150 g green beans
• 1 large red onion

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Cook the potatoes until tender, depending on their size, for 20 to 30 minutes.
4. 4. Drain the water and rinse the potatoes briefly with cold water.
5. 5. Let the potatoes cool until you can peel them easily.
6. 6. Peel the potatoes completely and let them cool down entirely.
7. 7. Place the eggs in boiling water.
8. 8. Boil the eggs for 8 to 9 minutes until they are hard-boiled.
9. 9. Drain the water and rinse the eggs under cold water.
10. 10. Set the eggs aside until they have cooled down.
11. 11. Squeeze the lemon to extract the juice.
12. 12. Drain the tuna and capers in a sieve.
13. 13. Add the lemon juice, yogurt, sour cream, and olive oil to a tall container.
14. 14. Add the drained tuna and capers to the mixture.
15. 15. Puree the sauce finely and smoothly using a hand blender.
16. 16. Season the sauce with salt and pepper to taste.
17. 17. Chill the sauce until you are ready to use it.
18. 18. Wash the carrots and remove the ends.
19. 19. Cut the carrots into very small cubes.
20. 20. Boil the carrot cubes in salted boiling water for 5 to 6 minutes.
21. 21. Add the peas to the carrots after 3 minutes of cooking time.
22. 22. Drain the vegetables and rinse them with cold water.
23. 23. Let the vegetables drain well.
24. 24. Wash the beans and remove the ends.
25. 25. Boil the beans in salted boiling water for 8 minutes.
26. 26. Drain the beans and rinse them with cold water.
27. 27. Let the beans drain well.
28. 28. Peel the onion.
29. 29. Finely chop the onion.
30. 30. Mix the vinegar with double the amount of water.
31. 31. Bring the vinegar-water mixture to a boil.
32. 32. Boil the chopped onion in the mixture for 1 minute.
33. 33. Drain the onions and rinse them with cold water.
34. 34. Let the onions drain well.
35. 35. Cut the cooled potatoes into cubes of about 1 cm in size.
36. 36. Mix all prepared vegetable pieces with the sauce.
37. 37. Season the salad with salt, pepper, and lemon juice to taste.
38. 38. Peel the cooled eggs.
39. 39. Cut the eggs into halves or quarters.
40. 40. Garnish the salad with the eggs.
41. 41. Serve the salad.

Nutrition per serving

• kcal: 346
• Protein: 20 g · Fett/Fat: 14 g · Carbs: 32 g