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🥗 Vegetable Dumplings on Radish-Potato Salad with Crispy Onions

608 kcal · 30 min · 4 servings

Vegetable Dumplings on Radish-Potato Salad with Crispy Onions Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Peel the potatoes.
  3. 3. Cut very large potatoes in half so that all pieces are roughly the same size.
  4. 4. Place the potatoes in a pot.
  5. 5. Cover them with salted water.
  6. 6. Bring the water to a boil.
  7. 7. Cook the potatoes over medium heat for about 18 minutes.
  8. 8. Remove the cooked potatoes from the pot using a slotted spoon.
  9. 9. Spread the potatoes out on a surface to let them cool.
  10. 10. Place the egg into the hot cooking water.
  11. 11. Boil the egg for about 7 minutes until hard-boiled.
  12. 12. Remove the egg from the water.
  13. 13. Rinse the egg immediately under cold water to make it easier to peel later.
  14. 14. Take a bowl.
  15. 15. Add yogurt to the bowl.
  16. 16. Add mayonnaise to the bowl.
  17. 17. Add mustard to the bowl.
  18. 18. Add 4 tablespoons of vinegar to the bowl.
  19. 19. Add sugar to the bowl.
  20. 20. Add salt to the bowl.
  21. 21. Add pepper to the bowl.
  22. 22. Stir all ingredients well until a creamy dressing is formed.
  23. 23. Wash the parsley.
  24. 24. Shake the parsley dry.
  25. 25. Pluck the parsley leaves from the stems.
  26. 26. Chop the parsley leaves coarsely.
  27. 27. Wash the radishes.
  28. 28. Trim the ends of the radishes.
  29. 29. Slice the radishes into thin rounds.
  30. 30. Peel the boiled egg.
  31. 31. Cut the egg into small cubes.
  32. 32. Add the chopped parsley to the bowl with the dressing.
  33. 33. Add the radish slices to the bowl.
  34. 34. Add the egg cubes to the bowl.
  35. 35. Bring about 3 liters of salted water to a boil in a pot.
  36. 36. Add the dumplings to the boiling water.
  37. 37. Warm the dumplings over low heat for about 10 minutes.
  38. 38. Slice the cooled potatoes into rounds about 0.5 cm thick.
  39. 39. Gently fold the potato slices into the dressing.
  40. 40. Season the potato salad to taste with salt and pepper.
  41. 41. Remove the dumplings from the water using a slotted spoon.
  42. 42. Place the potato salad onto the plates.
  43. 43. Place the dumplings on top of the potato salad.
  44. 44. Sprinkle the fried onions over the dish.
  45. 45. Serve the meal immediately.
  46. 46. If the salad seems too firm, stir in a little of the dumpling cooking water to make it creamier.

Nutrition per serving