Potato Salad with Yogurt and Apples

4 SERVINGS

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INGREDIENTS

500 g raw potatoes (cooking type A)
50 g white onion
250 g any apples with skin (or peeled)
1 medium carrot (about 150 g)
200 g Greek yogurt (0% fat)
100 g frozen peas (thawed)
1 tablespoon lemon juice
Salt
Pepper
80 g pickles
2 boiled eggs size M

INSTRUCTIONS

1
First, cook the potatoes in their skins at least 12 hours in advance: Put them in water, add salt, bring the water to a boil, and cook the potatoes for 22–25 minutes on low heat. Once the potatoes are cooked, drain them and let them cool.
2
In the meantime, prepare the other ingredients: Finely chop the pickles and white onion, cut the apples into cubes of 1 cm × 1 cm, and coarsely grate the carrot and eggs.
3
Once the potatoes are cooled, peel them, cut them into cubes (also about 1 cm × 1 cm), and place them in a larger bowl. Then add Greek yogurt, peas, pickles, white onion, carrot, lemon juice, salt, pepper, apples, and eggs to the potatoes and mix everything thoroughly.
4
Let the prepared salad rest in the fridge for at least 1 hour and then serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.